2012 Melville Viognier
Viognier - 750ML

Reg: $23.94

$16.94

11 in stock

0 in pre-arrival

Reg: $23.94

$16.94

11 in stock

0 in pre-arrival

Shipping info Storage info

JJB 90
Roland Hankerson - JJ Buckley, May 2016
Light golden color. Features an expressive nose full of tropical fruit notes – a lovely combination of citrus and banana – that is enhanced by vanilla, brioche and honeysuckle. The palate is rich with a very full mouth... Light golden color. Features an expressive nose full of tropical fruit notes – a lovely combination of citrus and banana – that is enhanced by vanilla, brioche and honeysuckle. The palate is rich with a very full mouth feel and creamy texture. Secondary notes of baking and savory spices hover on the periphery. Still alive and kicking with a streak of acidity to add a degree of freshness, this will provide pleasure over the next 3-5 years.
Color & Type White
Varietal Viognier
Country USA
Region California
Sub-region Central Coast
Appellation Santa Barbara
Sub-appellation Santa Rita Hills
Vintage 2012

Label

This is 100% Melville estate fruit from a one-acre parcel on their Sta. Rita Hills estate planted to the Alban viognier clone. The fruit is picked very ripe, gently pressed, then transferred to a stainless steel tank, where it is cold-fermented, and prepared for bottling. Cold fermentation and avoidance of malo-lactic fermentation retain the wine’s liveliness and purity of expression.

Winery

Melville

In 1996, founder Ron Melville's desire to grow cold-climate Pinot Noir, Chardonnay, and Syrah brought him to the Sta. Rita Hills where he established his winery, situated amongst the beautiful rolling hills where the grapes are grown exclusively in their three estate vineyards.

Melville currently has 120 acres under vine. The soil is mostly Lompoc dune sand, interspersed with clay loam and shallow hard pans of Monterey shale. The estate currently has 16 clones of Pinot Noir, 9 clones of Syrah, and 6 clones of Chardonnay - all on a variety of low-vigor rootstocks. All blocks are fermented in small lots and isolated through their entire period of elevage, which provides Melville’s team with an ongoing exhibition of how they can fine tune vineyard practices in order to achieve the most unmanipulated and site-specific wines possible.

Melville “grows their flavors,” using no new oak and adding only yeast.