Ripe summer peaches drizzled with rich wildflower honey, soft flowery aromas floating past your nose – yes... David’s refreshing white is that sweeping and romantic! And it’ll definitely make you swoon.
David harvested grapes from sun-soaked Clarksburg, where the fruit hangs on the vines longer than usual due to the hot, dry summers – the perfect recipe for an enchanting treat like this one.
This wine's a work of art on its own, but the flavors really take off with food – slice up a warm, crusty baguette, add a dollop of creamy brie and take a sip of your Viognier for a flavor explosion!
A tropical medley of pineapple and peach crosses paths with vanilla and a splash of lemon for some seriously refreshing sipping capped off by a long, smooth finish.
With state of the art farming, gentle processing and – most importantly – Angel funding, Rick took these grapes from the oldest vineyard in Santa Barbara County and turned them into a full, juicy summer white just for you.
Rick made this wine with immediate drinking in mind, but says aging it for a few years could also bring out a little more flavor depth. When the time is right, sipping alongside an extravagant dinner plate of surf and turf - like sizzling steak with buttery lobster - is a must.
- A curvaceously creamy and indulgent Viognier that’s soaked in ripe, juicy apricot and a bright, lip-smacking finish.
- Frank secured exceptional fruit from a 5th generation family vineyard where the old vines push deep into Moon Mountain’s volcanic, mineral-rich soils – yielding grapes that are concentrated and intense.
- Frank’s Viognier sets Thai food on fire! Unleash a chilled glass of this delicious white with the lime loaded vibrancy of pad Thai, or while slurping down some fragrant tom yum. It’s a total gamechanger.