There's always something slightly exotic about it, Viognier (pronounced “vee-oh-nyay.”). Everything from the name to the vine to the aromas seems elusive. Viognier is slightly Pinot Noir-esque in its fickleness. The yields in the vineyard are sub-par at best with some years giving us close to zero fruit. It makes nice wine all the time in the cellar, but the secretive hints of peaches and nectar are always in the background to varying degrees....and sometimes front and center! The mouthfeel is luxurious, and the wine has an almost candied fruit character.
In 2019 we partnered with our friends on Long Island for this fruit. RG|NY (formerly Martha Clara Vineyards) and their vineyard manager Jim Thompson grew the fruit and picked early one October morning. The fruit was trucked to Brogue in a refrigerated trailer and pressed the next day at a cool temperature. Combine that with a cool fermentation and aging in stainless steel tanks on light lees, the wine shows a beautiful balance between primary fruit character and mellow richness.