Honeysuckle, ripe peach, ginger, salty mineral, and a smooth, textured finish — opulent but never heavy, with cool-climate freshness holding everything in check.
Practicing organic and biodynamic, 100% estate Viognier from Louise Vineyard, the lowest and warmest slope on the Cristom estate, planted on Columbia River basalt and marine sediment at 290-440 feet. Dry-farmed, hand-harvested, fermented and aged in neutral French oak, stainless steel, and concrete egg. Unfined, unfiltered.
Estimated 800-1,000 cases produced. Cristom planted this Viognier in 1993 — the first in the entire Willamette Valley. Over thirty years later, it's still one of the only serious cool-climate American Viogniers.
