With a bracing, crisp acidity and distinctive freshness, this Viognier has an enviable balance of floral characteristics, rich texture and inviting minerality.
The 2013 Stags’ Leap Viognier is elegant and complex, driven by delicate rose and citrus bloom aromas. Juicy apricot and nectarine dominate the palate with a subtle blend of passion fruit, melon and honeysuckle. With a bracing, crisp acidity and distinctive freshness, this Viognier has an enviable balance of floral characteristics, rich texture and inviting minerality.
Our Viognier is sourced from three select vineyards in the Oak Knoll and Carneros AVAs. Located in the southern part of Napa Valley, these cooler vineyards are optimal for growing Viognier, providing sufficient sun exposure for ripening and cool marine fog for maintaining natural acidity. The Viognier planted at these Oak Knoll and Carneros vineyards showcase flavor complexity and refined aromatic expression ideal for our bottling.
The 2013 vintage began with a warm, dry spring that brought early bud break and created ideal conditions for flowering and fruit set. With no surprises throughout the growing season, temperatures were consistently favorable and even, resulting in notably healthy vines as fruit went through veraison and started ripening. The overall dry season made for a short harvest – one of the earliest and most condensed of recent memory, with Viognier fruit first arriving at the winery on August 30th.
The beauty of Viognier is captured in its freshness, and the traditional techniques used by Winemaker Christophe Paubert preserve that splendor. Harvested by hand, the fruit was whole cluster pressed and fermented in neutral French oak barrels. It was then aged on the lees and stirred every week for four months. This wine does not go through malolactic fermentation to preserve just enough of the delicate floral aromas, fruit freshness and balanced acidity.
Varietal Composition: 100% Viognier