This is our first library release. Shortly after we picked this fruit, we learned Mar was pregnant with Miles. Apropos of this joyous moment that has brought so much love and positive change into our life, it is a wine for reflection, a wine to linger over with those you love.
2014 was our first year working with Zaca Mesa’s oldest vines planted in the late 70s (we would switch to newer plantings with Duke & Ella in 2017). It is also our last year making a varietally designated, 100% Viognier; going forward it would be used in Duke & Ella. It is a piece of history, both that of Zaca Mesa, and that of our family.
Upon release this wine was quite reduced and reticent, only showing its best after several days open, the result of fermenting the entire lot without temperature control in a large stainless tank. 5 years on, it has found its sweet spot. The nose speaks of preserved citrus and savory herbs. The reduction has come into balance, now showing as an extinguishedmatchstruckrockspark, heightening the perception of stones and soil.
On the palate, the oily weight of Viognier is counterbalanced by prominent acidity; age has not tempered its vibrancy. In fact the only suggestion of its age is a faint hint of roasted nuts.
We find this to be a very versatile wine with food, though it seems to have a particular affinity for Indian, Japanese, and Thai cuisine.
22.1 brix at harvest
Finished pH: 3.35
Fermentation and aging: 100% stainless steel on undisturbed lees
Sulfur dioxide: None at crush or in tank. 20 ppm at bottling.
No additions other than sulfur dioxide
Vineyard: 100% Zaca Mesa. Sustainably farmed.