The winery does well with this wine, which once again seems to carry all the right stuff, a pleasing mix of lime and grapefruit, Meyer lemon and meringue, nuanced with ginger spice. Full and long-lasting, it is one of the richest Viogniers in the state.
A fat, meaty wine, which tastes of very ripe berries and raw steak. Tight, dark and smoky, it has a ripe earthiness to it that adds power and weight, but comes off a bit rough at the moment. —P.G.
Kestrel has Viognier dialed in, and this excellent follow-up to the 2005 is right up the same alley, vibrant with citrus oil, gin and tonic, lime and grapefruit. It’s racy and slick, and it slides down quite easily with a finishing kick that invites the next glass.
There is a little bit of leathery funk in some of the barrels, but it’s subtle enough to be a feature rather than a flaw. Dark, tarry and smoky, this is a firm, bright wine. The addition of 5% Merlot may add a little flesh to its bones, and broaden the palate.
Sangiovese is showing some promise in Washington state, and the extra care given this wine includes bleeding off 12% of the juice to intensify color and flavor. Violets and cranberries, cookie dough and hints of tobacco can be found, along with the puckery acids characteristic of the grape.
Opening aromas are a bit reductive, with some hints of tar and rubber, but underneath is firm, well-rounded fruit. This is 100% Sangio, rather heavily extracted and hence tannic, with some of the acid knocked down but the distinctive subtlety of the grape not in evidence. It comes across as a sort of younger sibling to Lemberger.
There’s some nice mixed berry fruit and hints of toast and lavender and a soft, supple mouthfeel, but despite a label showing only 13.8% alcohol, this wine seemed slightly hot to all three of our tasters.