The blend is mostly Viognier with 10% Roussanne that was fermented in a single demi-muid. Part of the viognier was aged in an Acacia barrel that brings with it delicate elderflower and honey notes while the rest was aged in a combination of French oak and stainless steel.
Finished wine packs a big punch: rich, hedonistic and round. Tropical notes are everywhere. Beautiful floral notes go hand in hand with subtle vanilla and toasted brioche notes.
Herb-crusted quail or chicken with corn breadsStuffing served with apricot jus or a side dish of roasted potatoes in herbes de Provence would go perfectly with this wine.
A mild spicy noodle dish like pad thai or a mixed vegetable stir fry would pair marvellously.
2009 Viognier/Roussanne Spec Sheet (PDF)
Spec sheets for other vintages
Change is difficult but adaptation is essential. That must have been the motto the vineyard staff chanted to themselves as they ripped-up Pinot Noir vines and planted Rhone Valley varietals in response to a major change in direction at Le Vieux Pin. The winery decided that their Pinot Noir vines underperformed too often and that ultimately their Black Sage Bench vineyard was better suited to varietals like Syrah and Viognier. Thus, the extraordinary measure to reboot with Rhone Valley inspired wines was undertaken.
This 2009 Viognier-Roussanne (90-10 split) is the result of this change and adaptation. The inaugural release is impressive, to say the least and shows great promise for future vintages. The key to this wine is the lush tropical fruit character and rich, chewy texture which is very well balanced by crisp, but not tart acidity. The nose is delicate and very complex while the dry palate offers a long finish with lingering tropical fruit flavours. Enjoy now or cellar for 2-3 years for further development. Drink 2011-2013.