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+--- Thread: Cline Viognier 1999 (/thread-11652.html)
- chittychattykathy - 05-16-2001
Deliciously fragrant aromas of honeysuckle, apricot and subtle sage. Medium-bodied and dry on the palate, with more apricot, spicy white flowers, not so subtle oak (it does soften in a few hours though) & something close to Provençal herbs on the finish. Seriously, it reminded me of Provence in the spring! This wine is a fantabulous match with crab cakes, and would do equally as well with lobster, scallops, or rosemary chicken. For $13-14 it's a best buy as well. CCK
- Bucko - 05-17-2001
The not so subtle oak runs me off....
Bucko
- mrdutton - 05-17-2001
Viognier is an aromatic white that should be oak free to allow the fruit and the terrior to predominate, IMHO.
CCK, try the stuff from France! Or even try the stuff from the Virginian producer, Horton (who by the way is the only East Coast member of The Rhone Rangers).
- chittychattykathy - 05-18-2001
mrd, I have enjoyed many French Viognier, some from Cali & a few from Washington (none from Virginia though). I do really love French Viognier! But, I also enjoy various styles of various varitals for various reasons, foods, events (or moods). Even Bucko's beloved McCrea oaks 1/3 of their Viognier, (neutral oak though) and it's about as good as it gets. CCK
- Bucko - 05-18-2001
I love McCrea's Syrahs, for new world, but the Viognier is not on the same level currently. I believe this will change as his new sites come to fruition.
Bucko
- Innkeeper - 06-05-2001
Popped a 1998 Horton, Orange County Va, Viognier (from a guy in Virginia Beach) tonight. It was just great, flowers on the nose and upfront, spicy melons and nice compexity across the palate, and a lingering finish. Easily on the same plane as a G.D.B. which, in this neck of the woods, is hard to find. Other French Voigniers , i.e. Condrieus are heavy on the wallet. Fortunately there are more coming in from the Languedoc.
We had some leftover steamed mussels in the fridge. Took them out of their shells and warmed them up with some nice OO. Then tossed them with Aioli sauce and sprinkled with fine herbs. Along with fresh steamed spinach leaves turned into a perfect marriage for the viognier.
- Thomas - 06-05-2001
Guys, I have a Viognier produced by Casa Larga Vineyards near Rochester, NY. The description CCK gives can be applied to this wine, sans the oak; they even went so far as to create a label that looks like an herb-de-Provence wheel. The wine is $12 and a bargain to end all.