Ovene Winery Viogner Paradise Road Vineyard Santa Barbara County 2006

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3.38 5 0.5
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Winemaker's Notes:

VIOGNIER 2006 Santa Barbara County “The Puzzle” Winemaker notes: The delicate aromas of peach stone and ap...

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Platinum award best in class LA county fair, Read more

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User Reviews for Ovene Winery Viogner Paradise Road Vineyard Santa Barbara County

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Snooth User: mrovene
9166136
5.00 5
10/09/2008

Platinum award best in class LA county fair,


Ratings & Tags for Ovene Winery Viogner Paradise Road Vineyard Santa Barbara County

rated this wine
3.00 5
09/08/2011

Winemaker's Notes:

VIOGNIER 2006 Santa Barbara County “The Puzzle” Winemaker notes: The delicate aromas of peach stone and apricot intermingled with Fiji apple is reflected on this lighter, elegant style of Viognier. The peach-like tones on the pallet with a gentle spiciness and a hint of minerality are seen in this wine. Enjoy this Viognier as an aperitif or with chicken in honey glaze or roast pork tenderloin with apricot glaze. By the numbers: Number of cases produced: 300 Oak: 25% Neutral Francois Feres for 10 months, 75% Stainless Steel Yeast: Prise de Mousse Bottled: Sterile filtered, Cold and Heat Stabilized Varietal Composition: 100% Viognier Harvest Date: September 29, 2005 Harvest Brix: 23.4  Residual Sugar 0.5% Total Acidity: 0.476 grams/100ml pH: 3.49 Finished Alcohol: 14.1%

VIOGNIER 2006 Santa Barbara County “The Puzzle” Winemaker notes: The delicate aromas of peach stone and apricot intermingled with Fiji apple is reflected on this lighter, elegant style of Viognier. The peach-like tones on the pallet with a gentle spiciness and a hint of minerality are seen in this wine. Enjoy this Viognier as an aperitif or with chicken in honey glaze or roast pork tenderloin with apricot glaze. By the numbers: Number of cases produced: 300 Oak: 25% Neutral Francois Feres for 10 months, 75% Stainless Steel Yeast: Prise de Mousse Bottled: Sterile filtered, Cold and Heat Stabilized Varietal Composition: 100% Viognier Harvest Date: September 29, 2005 Harvest Brix: 23.4  Residual Sugar 0.5% Total Acidity: 0.476 grams/100ml pH: 3.49 Finished Alcohol: 14.1%

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