description: This is Viognier treated as Chardonnay, which is to say barrel fermented and put through a percentage of malolactic fermentation, then aged on the lees for eight months. The floral and citrus character is damped back, and the wine acquires an unusual softness, rounding out what can sometimes be a bitterness in the finish. The 2006 lacks the pure hedonism of the 2005.
variety: Viognier