Additional Info

Jean-Baptiste: “As with the Roussanne, I didn’t want to go for richness, the too apricot-y, the too ripe. That kind of Viognier I drink a glass of, and that’s it. I like wine with food. Usually Viognier is served with scallops, that sort of thing, but I wanted mine to go with other dishes, and with cheese. This is also very high elevation. One part is on granite, the other on schist.”

Paul Wasserman: “2014 Vintage: I know, I know. So many of us want to dislike the variety. But its impossible to find this any less than intriguing, for what particularly stands out on the nose, a feat for Viognier, is its discretion. As with the Roussanne, we’re very much with the floral. But it’s more complicated here —and delicate. Roses yes, but faded, heirloom. It’s a counterintuitive wine on the palate too. Rather than the attack or the finish, it’s all about the mid-palate: again the freshness of altitude, again the restriction of granite and its salinity. And umami. Viognier is often described as exaggerated; this is nothing of the kind.”