ROBERT PARKER 94 POINTS - "One of the best Viogniers made in all of California is the 2013 Viognier Lia. Barrel-fermented and aged 12 months on its lees and then moved to tank, this wine doesn’t see any new oak. It is a wine of great fragrance, exhibiting notes of apricot jam, honeysuckle, wet stones and some tropical fruit. It is fresh, medium to full-bodied, with crisp acidity and a long finish. Drink it over the next several years. This is the only white made at DuMOL where malolactic fermentation is completely blocked."
Country: United States
American wine has been produced for over 300 years. Today, wine production is undertaken in all fifty states, with California producing 89 percent of all US wine. The United States is the fourth-largest wine producing country in the world after France, Italy, and Spain. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the sixth-most planted country in the world after France, Italy, Spain, China and Turkey.
Viognier (pronounced vee-oh-nyay) is a white wine grape variety. It is the only permitted grape for the French wine Condrieu in the Rhone Valley. Outside of the Rhône, Viognier can be found in regions of North and South America as well as Australia and New Zealand. In some wine regions, the variety is co-fermented with the red wine grape Syrah where it can contribute to the color and bouquet of the wine. Like Chardonnay, Viognier has the potential to produce full-bodied wines with a lush, soft character. In contrast to Chardonnay, the Viognier varietal has more natural aromatics that include notes of peach, pears, violets and minerality. However, these aromatic notes can be easily destroyed by too much exposure to oxygen which makes barrel fermentation a winemaking technique that requires a high level of skill on the part of any winemaker working with this variety. The potential quality of Viognier is also highly dependent on viticultural practices and climate with the grape requiring a long, warm growing season in order to fully ripen but not a climate that is too hot to where the grape develops high levels of sugars and potential alcohol before its aromatic notes can develop. The grape is naturally a low-yielding variety which can make it a less economically viable planting for some vineyards.
Region: Russian River Valley