It’s possible this producer tried to use Chardonnay techniques such as barrel fermentation, malolactic fermentation and aging on the lees to try and create something different. I have always felt the best examples of Viognier are the ones produced simply and cleanly often going from stainless steel tanks to the bottle. All that other business will mask the unique flavor and fragrance most likely caused by the high terpene content of this particular varitals fruit. I know there’s that whole Syrah-Viognier thing but I like it left alone.

I loved working with Viognier in the vineyard. It was so easy to spot with it’s medium sized cylindrical clusters and oval berries of which were so aromatic when ripe. This wine can be quite alcoholic too!

Oh well, can’t win em’ all.