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Benash Liquors USD 16.99 750ml

Wild Horse Viognier 2006

Winemaker's Notes:

OVERVIEW In over twenty-five years, Wild Horse Winery & Vineyards has grown from its humble beginnings to take its place as one of the Central Coast's leading producers of premium varietal wines. Our success is rooted in a commitment to crafting wines that are consistently high in quality and represent a good value. We have been producing Viognier since 1997, and have developed a love affair in vinifying the grape in a crisp and elegant style. VINTAGE The 2006 growing season began with an early spring, encouraged by warm weather in February. The following months proved to be cooler than average, with the exception of some extreme heat spikes in July and August in Paso Robles and San Benito County. The result was a cooler season which encouraged the retention of acidity and slower ripening to encourage longer flavor and tannin development. WINEMAKING These Viognier grapes were 100% hand harvested in the mid-morning and crushed using a bladder press juicing method. Primary fermentation was initiated in tank, and at approximately 14º brix, half of the fermenting juice was barreled down into neutral oak, where it completed primary fermentation and barrel aging. 40% spontaneous malolactic fermentation occurred with six months lees contact, with barrel aging lasting for six months. WINEMAKER NOTES Our 2006 Viognier captures the aromatic charm and richness of this varietal. Grapes for this bottling came from our estate vineyard, and the venerable Caleri vineyard in the Cienega Valley of San Benito County. The two vineyards come together to produce a wine with floral aromas of citrus and honeysuckle blossom, followed by flavors of ripe apricot, nectarine, and allspice with a flinty, mineral finish. Of the two vineyards, the Wild Horse estate lends the elegant floral tones, while the Caleri vineyard conjures spice and minerality. The barrel ferment adds the richness to the mouthfeel, while adding a hint of vanilla on the lingering finish. FOOD PAIRING Serve well-chilled as an aperitif, or enjoy as an accompaniment to seafood bisques, barbequed shrimp and fusion cuisine. TECHNICAL Winemaker: Mark Cummins Composition: 88% Viognier, 9% Roussanne, 3% Verdelho Appellation: Central Coast pH/TA 3.47/6.18 g/L Alcohol 14.2%

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Wild Horse Winery:
Wild Horse Winery was founded in 1983 by Ken Volk, and named for the wild mustangs that roamed the hills east of the vineyard estate. The mustangs represent the ideal symbol for the Wild Horse Winery's commitment to spirited winemaking. We create compelling wines from 16 diverse appellations and more than 40 vineyards from throughout the Central Coast region. The free-spirited attitude a... Read more
Wild Horse Winery was founded in 1983 by Ken Volk, and named for the wild mustangs that roamed the hills east of the vineyard estate. The mustangs represent the ideal symbol for the Wild Horse Winery's commitment to spirited winemaking. We create compelling wines from 16 diverse appellations and more than 40 vineyards from throughout the Central Coast region. The free-spirited attitude and sustainable-focused vineyard and winery practices are what makes our winery so unique. "Live Naturally, Enjoy Wildly" reflects the attitude and personalities found in all Wild Horse employees, from the vineyards to the tasting room who have been creating these wines for over 25 years. Read less

Member Reviews for Wild Horse Viognier

Add your review
Snooth User: George Parkinson
220047883
4.00 5
07/26/2009

color-pale gold nose- stone fruit & mineral mouth- peach & sweet cream finish-medium buy it drink it


Snooth User: tmpape
79184152
3.00 5
10/08/2008

2006 Wild Horse Viognier is a nice little wine. Clean and greenish-yellow in tint it delivered notes of honeysuckle and apricot with a touch of nectarine. Good acidity, not thin at all (some rest in a neutral oak perhaps?) with a flinty, mineral finish that I found very agreeable with both the meal Moroccan) and a bit of a palate cleanser. Nice journeyman work here.



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OVERVIEW In over twenty-five years, Wild Horse Winery & Vineyards has grown from its humble beginnings to take its place as one of the Central Coast's leading producers of premium varietal wines. Our success is rooted in a commitment to crafting wines that are consistently high in quality and represent a good value. We have been producing Viognier since 1997, and have developed a love affair in vinifying the grape in a crisp and elegant style. VINTAGE The 2006 growing season began with an early spring, encouraged by warm weather in February. The following months proved to be cooler than average, with the exception of some extreme heat spikes in July and August in Paso Robles and San Benito County. The result was a cooler season which encouraged the retention of acidity and slower ripening to encourage longer flavor and tannin development. WINEMAKING These Viognier grapes were 100% hand harvested in the mid-morning and crushed using a bladder press juicing method. Primary fermentation was initiated in tank, and at approximately 14º brix, half of the fermenting juice was barreled down into neutral oak, where it completed primary fermentation and barrel aging. 40% spontaneous malolactic fermentation occurred with six months lees contact, with barrel aging lasting for six months. WINEMAKER NOTES Our 2006 Viognier captures the aromatic charm and richness of this varietal. Grapes for this bottling came from our estate vineyard, and the venerable Caleri vineyard in the Cienega Valley of San Benito County. The two vineyards come together to produce a wine with floral aromas of citrus and honeysuckle blossom, followed by flavors of ripe apricot, nectarine, and allspice with a flinty, mineral finish. Of the two vineyards, the Wild Horse estate lends the elegant floral tones, while the Caleri vineyard conjures spice and minerality. The barrel ferment adds the richness to the mouthfeel, while adding a hint of vanilla on the lingering finish. FOOD PAIRING Serve well-chilled as an aperitif, or enjoy as an accompaniment to seafood bisques, barbequed shrimp and fusion cuisine. TECHNICAL Winemaker: Mark Cummins Composition: 88% Viognier, 9% Roussanne, 3% Verdelho Appellation: Central Coast pH/TA 3.47/6.18 g/L Alcohol 14.2%

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