I worked 2003 harvest for Lynn and Ron Penner-Ash... One of my favorite harvest moments was tasting the Viognier as it went along it's way through fermentation. I once tasted this wine out of the tank when it was about halfway through fermentation and it was to die for. Viognier from southern Oregon.

Aromatics impressively complex. Mineral, honey, litchi, ripe pear, hint of clove spice in the nose.. Big and Rich and thick on the palate, it's coates the mouth like olive oil with faint mineral, citrus flavors flavors in a sleek structure with just enough acidty.

$25 at the Ponzi wine bar