2009 Jaffurs Vineyards Viognier

Year: 2009
Appellation: Santa Barbara County
Country: USA-California
Wine Spectator: 87
Wine Advocate: 92
Vinous Media: 90
Wine Enthusiast: 92
White Wine
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"Bright lemony flavors are the star here, with plenty of lemon drop notes and a fragrant background. Herbal tea, peach and apple flavors are also present, with a juicy finish. Drink now. 762 cases made. " (WS)

"The 2009 Viognier is striking in its juicy apricots, peaches, mint and lime peel. All of the elements are beautifully woven together in this rich, textured Viognier that achieves remarkable harmony while avoiding heaviness. This is impressive juice. The fruit was sourced from Bien Nacido (78%) and Refugio Ranch (22%). The wine was fermented and aged in neutral oak barrels. Anticipated maturity: 2011-2014.

This is a very strong showing from Rhone specialist Craig Jaffurs. The Syrahs in particular are outstanding. In 2009 the Syrahs were picked between October 5 and November 4 illustrating just how long the harvest can stretch in Santa Barbara. The straight Santa Barbara County is an excellent starting point, and easily one of the best values readers will find in California Syrah." (WA)

"($25) Yellow-gold, with a hint of green. Spicy aromas of Meyer lemon, white peach, hazelnut and violet. Bright in the mouth, offering juicy tangerine and peach flavors and notes of lemon rind, white pepper, nougat and a waxy, honeyed nuance. A brisk but fleshy wine that finishes with lively citrus lift and energy." (IWC)

"Expresses Viognier’s ripe, exotically lush side, with strong flavors of tropical papayas and golden mangos, spicy tangerines, Key lime pie and tangy green apple jam flavors. Neutral oak gives a needed touch of creaminess, while a crisp burst of acidity provides clean balance. A beautiful, dry and versatile wine. " (WE)

Winery Notes:
The 2009 Viognier, Santa Barbara County is again classic viognier in the Condrieu vein. This wine has great acidity and correct varietal aromatics. It combines the fruit from two vineyards: Refugio Vineyard fruit (23%) provided a lighter, floral-peach, mineral element to the wine. Bien Nacido Vineyard fruit (77%) adds body, glycerin, acid, and a burst of tropical and peach aromas. It was fermented in neutral, French barrels. (762 cases produced)