Twisted Oak Viognier Calaveras County 2005

Winemaker's Notes:

Tasting Notes: "It's like going into a department store, and before your can say ‘Stop!' some perky thing in a floral print blasts you with the latest from Yves St. Ralph!" Not this Viognier! Sure, you will detect a hint of jasmine, but peach and grapefruit take center stage upstairs in the Aroma Dept. Meanwhile, in the Flavor Dept. (1st floor, just past Lingerie), you'll taste those peaches and grapefruits along with a touch of clove spice. Perfect for your holiday, or everyday, shopping experience! Vintage Notes Traditionally the Foothills are considered a warm-climate region. However the 2005 vintage was a bit uncharacteristic. It started out with an early bloom but then cooler weather and rains returned, dramatically slowing down berry development and reducing yields. As the summer progressed, we had an intense heat wave in early to mid-July. But as July waned, the weather cooled back down again to very uncharacteristically low temps. High 70's to mid 80's in the foothills is almost unheard of. This tricked the vines, which were just then going through veraison (the technical term for the onset of berry ripening), into thinking they were in a cooler climate. The result is a completely different set of aromas and flavors taking center stage from the previous vintage. The grapes actually had more flavors of grapefruit and peaches than the more common " warm-climate" characters of jasmine and apricot. Winemaking Notes Upon reaching the winery, the fruit was gently crushed. The aromatics of Viognier are housed in the skin and pulp so the fruit was pumped to the press where it soaked on the skins in order to gain some complexity. After a few hours, the fruit was pressed to remove the clear juice from the skins and seeds. After pressing, the wine was inoculated with a Rhône yeast strain and the yeast monitored throughout fermentation to ensure optimal yeast viability. After 14 days and near the end of primary fermentation, we began stirring the lees (sediment and expired yeast cells) every other week to enhance mouthfeel. It then aged a few more months in neutral French oak before being bottled. Food Pairings Give it the bird! Chicken, quail, turkey Pad Thai - shrimp enchiladas Fettucini Alfredo, with or without SPAM Technical Notes: Varietal: 100% Viognier Vineyard: 70% Canterbury Vineyard, 6% Frog's Tooth Vineyard, 4% Villa Vallecito Vineyard, 10% Sumu Kaw Vineyard, 10% Bokisch Vineyard Alcohol: 14.1% Titratable Acid : 0.64 g/100ml pH: 3.46 Volatile Acid: 0.039 G/100ml Brix at Harvest: 24.7 Aging: 6 months Oak: 25% new French oak fermented, 25% stainless steel fermented, 50% Neutral oak fermented. Return to Twisted Oak Wine List

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Twisted Oak Winery:
We specialize in wines made from Spanish and Rhone varieties grown here in Calaveras County, CA. We also specialize in rubber chickens...
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.

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Member Reviews for Twisted Oak Viognier Calaveras County

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Snooth User: winehiker
28854144
5.00 5
07/20/2007

A lingering moment on the palate yields a near-perfect blend of sweetness and acidity that I find most refreshing. With a balanced astringency and a super-silky, almost chewy mouthfeel, plus a taste of allspice and white raisins, this wine breathes, tastes, and feels like a wine that my friends (and yours) will find memorable, whether on a Summer day or a Fall evening. As for the finish, I say “hello” to only an acquaintance of acidity and tannin. I like Viognier this way — tapered layers of sweetness, structure, and finish. And I’m not typically a white wine drinker.


Snooth User: Eve Sieminski
10176223
4.00 5
11/28/2008

The 2007 Calaveras County Viognier is also a good choice from this twisted winery for those who enjoy a light refreshing white. I love a good citrusy Viognier (I usually find them too sweet) and this fits the bill. You will also get a hit of other fine fruits without it being a fruit bomb. I do not like super fruity or sweet whites. This one was the perfect balance of fruit and citrus without being too dry or too sweet.......just right! This wine is a perfect wine to begin your evening with and enjoy into dinner. This wine will not disappoint!


Snooth User: drdebs
6497900
4.00 5
03/20/2007

Seriously good. Aromas and flavors characteristic of the varietal: flowers, citrus, intriguing notes of mandarin orange. Well balanced, with sweet attack yet dry in the mouth.



Tasting Notes: "It's like going into a department store, and before your can say ‘Stop!' some perky thing in a floral print blasts you with the latest from Yves St. Ralph!" Not this Viognier! Sure, you will detect a hint of jasmine, but peach and grapefruit take center stage upstairs in the Aroma Dept. Meanwhile, in the Flavor Dept. (1st floor, just past Lingerie), you'll taste those peaches and grapefruits along with a touch of clove spice. Perfect for your holiday, or everyday, shopping experience! Vintage Notes Traditionally the Foothills are considered a warm-climate region. However the 2005 vintage was a bit uncharacteristic. It started out with an early bloom but then cooler weather and rains returned, dramatically slowing down berry development and reducing yields. As the summer progressed, we had an intense heat wave in early to mid-July. But as July waned, the weather cooled back down again to very uncharacteristically low temps. High 70's to mid 80's in the foothills is almost unheard of. This tricked the vines, which were just then going through veraison (the technical term for the onset of berry ripening), into thinking they were in a cooler climate. The result is a completely different set of aromas and flavors taking center stage from the previous vintage. The grapes actually had more flavors of grapefruit and peaches than the more common " warm-climate" characters of jasmine and apricot. Winemaking Notes Upon reaching the winery, the fruit was gently crushed. The aromatics of Viognier are housed in the skin and pulp so the fruit was pumped to the press where it soaked on the skins in order to gain some complexity. After a few hours, the fruit was pressed to remove the clear juice from the skins and seeds. After pressing, the wine was inoculated with a Rhône yeast strain and the yeast monitored throughout fermentation to ensure optimal yeast viability. After 14 days and near the end of primary fermentation, we began stirring the lees (sediment and expired yeast cells) every other week to enhance mouthfeel. It then aged a few more months in neutral French oak before being bottled. Food Pairings Give it the bird! Chicken, quail, turkey Pad Thai - shrimp enchiladas Fettucini Alfredo, with or without SPAM Technical Notes: Varietal: 100% Viognier Vineyard: 70% Canterbury Vineyard, 6% Frog's Tooth Vineyard, 4% Villa Vallecito Vineyard, 10% Sumu Kaw Vineyard, 10% Bokisch Vineyard Alcohol: 14.1% Titratable Acid : 0.64 g/100ml pH: 3.46 Volatile Acid: 0.039 G/100ml Brix at Harvest: 24.7 Aging: 6 months Oak: 25% new French oak fermented, 25% stainless steel fermented, 50% Neutral oak fermented. Return to Twisted Oak Wine List

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