The wine has intense aromatics typical of Viognier, including apricot, pear and melon. As the wine warms up in your glass it will change, showing more pronounced melon and key-lime nose. The acidity is crisp, without being too sharp. I think this is a delicious California Viognier, despite being a bit on the boozy side. It's best to drink this wine chilled to hide a bit of the heat.

The grapes were sourced in January 2005 from Brehm Vineyards as frozen juice. I made 20 litres using a white wine yeast (can't remember which, sorry) and TA was adjusted to 0.7g/100ml with an addition of tartaric acid. Fermentation lasted roughly two weeks at 13 ºC with a twice-daily stirring. The wine was then aged 8 months in glass with 1/4 lbs of French oak cubes.

It was bottled in December 2005. Only 2 cases made.