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Zaca Mesa Viognier 2005

Winemaker's Notes:

Tasting Notes :On the nose, aromas of honeysuckle and Mandarin orange hint at sweetness. However, this wine is dry on the palate with notes of ripe peach, melon and lychee. A lingering fi nish has a touch of minerality, a signature characteristic of our vineyard. A natural pairing would be grilled chicken, ahi tuna or Szechuan prawns.

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Zaca Mesa Winery:
Zaca Mesa Winery, located in the Santa Ynez Valley of Santa Barbara County, California, is dedicated to estate grown and bottled Rhône varietal wines. They hand craft their wines with integrity using traditional methods from grapes sustainably grown in their vineyard. Since 1973, they have farmed and nurtured their vineyard to produce wines that are true to the unique spirit of their land.
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Member Reviews for Zaca Mesa Viognier

Add your review
Snooth User: drdebs
6497900
3.50 5
04/22/2007

Honeydew and white flowers, with a touch of oak. Crisp and fresh, but not acidic.


Snooth User: kstew
133744241
3.00 5
02/16/2009

Three glasses


External Reviews for Zaca Mesa Viognier

External Review
Source: Appellation America
10/16/2008

After a period of winemaker musical chairs at Zaca Mesa a few years ago, veteranCentral Coast winemaker, Clay Brock (formerly at Edna Valley Vineyards) took the reins at thewinery, quickly sized up the potential, encouraged the ongoing replanting of the estate vineyardsand, last but not least, began crafting delicious user-friendly Rhone style wines.The Zaca Mesa Viognier is consistently one of the best of its type in the state, but let’skeep that as our little secret, eh? The 2005 version is pale straw in color, with aromatics thatinclude florals, like orange blossom, white gardenia and honeysuckle, mixed with fruit aromaticslike white peach, Asian pear, lychee nut, Mandarin orange and quince. I could go on but seriouslythe nose on this thing makes it seem like an exotic perfume; hey, dab a little behind your earsbefore you go out and I think you’ll certainly get noticed.On the palate, it’s probably softer and more honeyed than last year, but also more mouthfilling. Flavors of ripe nectarine and peach skins, along with dried apricots and lychee nut, are inthe mix, as well as minute bits of other fruits and florals that are well integrated into a complexwhole. The ripeness level gives the impression of sweetness but the finish is crisp and dry. Everyyear I tell the folks at Zaca Mesa they need to raise the price of this wine; it’s certainlycomparable to a $25 or $30 Viognier. Fortunately, they never listen to me.


External Review
Source: Astor Wines & Spirits
07/11/2007

This estate-bottled Viogner from Santa Barbara has aromas of honeysuckle and mandarin orange. On the palate, this wine is deliciously dry, with apricot, mineral, and peach notes. Produced with limited intervention, this Rhone Ranger has created a great viogner.



Tasting Notes :On the nose, aromas of honeysuckle and Mandarin orange hint at sweetness. However, this wine is dry on the palate with notes of ripe peach, melon and lychee. A lingering fi nish has a touch of minerality, a signature characteristic of our vineyard. A natural pairing would be grilled chicken, ahi tuna or Szechuan prawns.

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