Founding winemaker Jon Meuret, who transitioned this Rhône-inspired brand over to Willamette Valley Vineyards, recently resigned and returned to the Midwest. This work with Viognier is among the delicious legacies that he’s left at the Oregon winery’s downtown Walla Walla tasting room for Maison Bleue. It was harvested in timely fashion from this Salmon-Safe site on Aug. 31 at 23 Brix, which set the stage for the wine’s food-friendly profile. Tempting aromas of angel food cake, buttercrunch toffee and lemon curd lead to a long trail of white peach, orange pith and lemon juice. That brightness reflects a deft touch with the 11 months in French oak and regular barrel stirring. Suggested pairings range from pork, poultry, seafood and roasted game to spicy foods and a fruit plate with a wide variety of cheeses.
Production: 118 cases
Leave a Reply