Signature Styles & Characteristics
Although any grape can be interpreted in innovative and at times, outlying styles, the following chart/graphic represents the preponderance of what you will find California’s winemakers producing.
Viognier: 35 percent on a scale from Dry to of Dryness/Residual Sugar.
Viognier: 35 percent on a scale from Low to High of Acid (Potential).
Viognier: 65 percent on a scale from Low to High of Alcohol (Potential).
Body (weight on palate)
Viognier: 55 percent on a scale from to of Body (weight on palate).
Viognier: 100 percent on a scale from Round, smooth, and creamy (still) to of Texture.
Viognier: 10 percent on a scale from to of Tannin.
Tannin: N/A; however, resulting wines can be slightly phenolic due to intentional skin contact and/or new oak
Influenced by climate, terroir, clonal selection, and winemaking.
Fruit and VegetableLemon, lime, citrus zest, pear skin, peach or peach skin, nectarine, apricot, tangerine, marmalade, yellow plum, blood orange, golden apple, candied citrus, marmalade, blond tobacco, white tea.
FloralCitrus blossom, violet, narcissus, wildflower, honeysuckle, gardenia, acacia, tea, musk.
EarthPetroleum, mineral, stone
Wood (Oak)Vanilla, almond, nougat, toast
OtherStar anise, sweet cream/condensed milk, honey, plain yogurt, pink peppercorn, cardamom.
1-6 years, pedigree-dependent; consensus is to enjoy younger