2010 Ampelos Santa Barbara County Viognier

One 750ml bottle

Ampelos’ philosophy with Viognier is to keep the flavors of the fruit pure and to not mask them with oak. They cold fermented at about 60 degrees for little over a month so none of the fruit would burn off. The wine was not in contact with oak and did not go through malolactic fermentation, keeping the minerality and crispness of the wine intact. 
 
The wine is juicy, vibrant, lively, even rich. The nose is perfumey and powerful but not overly floral. It offers Meyer lemon, white peach, tangerine, and mango intertwined with white flowers, citrus blossoms, honeysuckle, with a hint of candied ginger. The ever-present minerality comes across as dry stones. The palate confirms the flavors apparent on the nose and the finish is big and long with a great bright acidity that allows continual evolution of the lingering flavors. 

Meyer lemon, white peach, tangerine, mango, white flower, citrus blossom, honeysuckle, candied ginger