• SN: 87

    Snooth Editorial Score

    87

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The Crusher Wilson Vineyard Viognier 2007

Winemaker's Notes:

This pale straw colored wine bears a slight glint of steely blue. Intense aromas of jasmine and clove unfold with hints of apricot and peach. The palate has a luscious, nectar like texture, abundant with apricot grit and sweet white peach flavors, and a finish of star anise, vanilla and juicy Bartlett pear. This Viognier naturally pairs with Asian cuisine. Enjoy it with Vietnamese chicken sandwich with pickled carrots and cilantro served with green papaya salad, Vegetable Thai curry over jasmine rice or Japanese Miso infused sea bass with a seaweed salad.

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3.64 5 0.5
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Don Sebastiani & Sons:
  To Don Sebastiani and Sons, family is clearly an important aspect of winemaking. While Don Sebastiani and Sons wasn’t founded until 2001, Samuele Sebastiani created a winery in 1904, and started growing the company, as well as the town of Sonoma. Over the years, the winery changed hands many times, but it always stayed within the family. By 2000, the winery was producing eig... Read more
  To Don Sebastiani and Sons, family is clearly an important aspect of winemaking. While Don Sebastiani and Sons wasn’t founded until 2001, Samuele Sebastiani created a winery in 1904, and started growing the company, as well as the town of Sonoma. Over the years, the winery changed hands many times, but it always stayed within the family. By 2000, the winery was producing eight million cases of wine a year. However, at that time, Don Sebastiani sold many of the assets and kept only the family brand and the Sonoma winery and vineyards. Though he stepped down as CEO and Chairman in 2000, that wasn’t the end for him. In 2001, he and his sons, Donny and August, founded Don Sebastiani and Sons, eventually growing production back up to two million cases annually. Today, Greg Kitchens and Michelle McClendon, winemakers for Don Sebastiani and Sons, strive to produce high-end wine at affordable prices. They don’t just source grapes from California - they’ve also formed partnerships to create Australian and Chilean blends, further expanding the company’s reach and complexity. Read less
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe

Editorial Reviews for The Crusher Wilson Vineyard Viognier

Snooth User: Gregory Dal Piaz
89065212,819
3.50 5
07/27/2009

Lemon drop fruit with a touch of green herb, fennel, lime leaf, talcum powder and hint of vanilla adding complexity on the nose. Rather light in the mouth with juicy plum/ peach profile, but very floral in the mouth with admirable freshness. Finishes a touch bitter with a bit of apple seed bitterness offering contrast against the lingering fruit tones. 87pts


Member Reviews for The Crusher Wilson Vineyard Viognier

Add your review
Snooth User: VegasOenophile
20275912,195
4.00 5
11/08/2009

- Tasted at Lee's Wine Experience 11/7/09


Snooth User: drdebs
6497900
3.50 5
06/11/2009

huge honeysuckle aromas followed by hay, citrus, and honey flavors. Creamy in the midpalate, with a bright, zingy finish. Nice value at $13.


Snooth User: rhill2990
221667464
5.00 5
08/30/2009

I have been looking for a Viognier of this quality since I tasted a similar wine in Canada. I will be seeking out this wine. Greg has much better descriptions than I can possibly match. This wine is exquisite. It was recommended by Snooth. I love this wine and will be seeking it out for some time. Thanks

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Viognier


This pale straw colored wine bears a slight glint of steely blue. Intense aromas of jasmine and clove unfold with hints of apricot and peach. The palate has a luscious, nectar like texture, abundant with apricot grit and sweet white peach flavors, and a finish of star anise, vanilla and juicy Bartlett pear. This Viognier naturally pairs with Asian cuisine. Enjoy it with Vietnamese chicken sandwich with pickled carrots and cilantro served with green papaya salad, Vegetable Thai curry over jasmine rice or Japanese Miso infused sea bass with a seaweed salad.

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