Perhaps the finest Viognier I have tasted recently the 2009 Viognier Mt. Harlan was made from ridiculously low yields of 1.25 tons of fruit per acre whole cluster pressed put through full malolactic fermentation and aged in neutral oak for ten months with no racking. The result is a brilliant expression of Viognier. Nectarine mango guava white peach and honeysuckle aromas soar from the glass of this full-bodied concentrated white. It also reveals a good underpinning of fresh acids and minerality. A tour de force for Viognier it should drink nicely for 1-3 years.