Winemaking veteran Ray Sandidge, in his first vintage at Tsillan Cellars, took a third of this lot and devoted it to neutral French oak with the rest in stainless stell fermentation, but it all went bi-weekly lees stirring. Barrel treatment provides a very subtle and pleasing mouthfeel while still preserving bright acidity one hopes for in cool-climate Viognier. Citrusy notes of orange zest, gooseberry and lime gather up additional touches of Bosc pear, canteloupe and a touch of pineapple, backed by minerality. Suggested pairings from the on-premise Sorrento’s Ristorante include pan-seared scallops, a creamy seafood stew with fresh bread, summer salad, pineapple chicken kabobs or Thai cuisine.
Production: 230 cases
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