Description:
"OVERVIEWIn over twenty-five years, Wild Horse Winery & Vineyards has grown from its humble beginnings to take its place as one of the Central Coasts leading producers of premium varietal wines. Our success is rooted in a commitment to crafting wines that are consistently high in quality and represent a good value. We have been producing Viognier since 1997, and have developed a love affair in vinifying the grape in a crisp and elegant style.VINTAGEThe 2006 growing season began with an early spring, encouraged by warm weather in February. The following months proved to be cooler than average, with the exception of some extreme heat spikes in July and August in Paso Robles and San Benito County. The result was a cooler season which encouraged the retention of acidity and slower ripening to encourage longer flavor and tannin development.WINEMAKINGThese Viognier grapes were 100% hand harvested in the mid-morning and crushed using a bladder press juicing method. Primary fermentation was initiated in tank, and at approximately 14 brix, half of the fermenting juice was barreled down into neutral oak, where it completed primary fermentation and barrel aging. 40% spontaneous malolactic fermentation occurred with six months lees contact, with barrel aging lasting for six months.WINEMAKER NOTESOur 2006 Viognier captures the aromatic charm and richness of this varietal. Grapes for this bottling came from our estate vineyard, and the venerable Caleri vineyard in the Cienega Valley of San Benito County. The two vineyards come together to produce a wine with floral aromas of citrus and honeysuckle blossom, followed by flavors of ripe apricot, nectarine, and allspice with a flinty, mineral finish. Of the two vineyards, the Wild Horse estate lends the elegant floral tones, while the Caleri vineyard conjures spice and minerality. The barrel ferment adds the richness to the mouthfeel, while adding a hint of vanilla on the lingering finish. FOOD PAIRINGServe well-chilled as an aperitif, or enjoy as an accompaniment to seafood bisques, barbequed shrimp and fusion cuisine. TECHNICALWinemaker:Mark CumminsComposition:88% Viognier, 9% Roussanne, 3% VerdelhoAppellation:Central CoastpH/TA3.47/6.18 g/L Alcohol14.2%"

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