Southern Oregon vintner Stephen Reustle’s skill, versatility and complete control from grape to glass shows again in his latest Viognier from clone 1 fruit. It’s hugely aromatic with hints of lychee, rosewater, orange Creamsicle and banana, and there’s a match on the palate. He fermented the entire lot, pulled from 15-year-old vines, for five months on the lees in French oak. That construction builds mouth feel, finishing with honeydew melon and tangerine pith to create balance. Food pairing ideas include Chicken Satay, a spicy tuna roll or melon with prosciutto.
Production: 188 cases
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