From the land of anything-goes when it comes to wine (and just about everything else), comes this fascinating blend of the Yin of Chardonnay (50%) and the Yang of Viognier (50%). The Chardonnay is sourced from Russian River Valley, Napa Valley and Mendocino County (York Highlands) and the Viognier from the cool-climate Alexander Valley. Half fermented in stainless steel and half fermented in tight-grained French oak, this wine has the apricot and peach aromas of Viognier with vibrant stone fruit flavors and a clean finish. A nice complement to crab, lobster and Asian stir fries. Only 900 cases produced.
|The Husband and Wife Team, Peter and Betsy Spann, have found their stride in the Sonoma Valley. Winemaker, Betsy, has a love for French Varieties, and a real fondness for wine from Bordeaux and Burgundy. Here is an interesting blend of 60% Chardonnay and 40% Viognier that really gives the best of both worlds, Old and New. Chardonnay grapes come from three cool climate sources; Carneros, Mendocino County and Lake County. The Viognier came from a hillside vineyard on the west side of the Alexander Valley. The Chardonnay sees French oak, while the Viognier is fermented in stainless steel. The Viognier characters really come through, but the Chardonnay keeps it in check. A very food friendly wine will pair with many different offerings, especially with some richer style, spicy Asian dishes.