The 2019 Viognier is vibrant, aromatic and lively, showcasing the variety’s classic stone fruit characters alongside a fragrant floral bouquet. The wine is bright with refreshing acidity that is crisp with nuances of citrus blossom, white peach, Asian pear and lychee, alongside hints of key lime, Meyer lemon and honeysuckle. Hints of flinty minerality lead to a lovely depth and rich creaminess of the texture. This Viognier has incredible complexity, finishing soft and round with an elegant, delicately spiced floral note. Perfect for warm weather al fresco dining occasions, allowing you to pair with lighter fare and spicy exotic dishes, creating a perfect accompaniment to any occasion.
The 2019 harvest started one to two weeks later than previous years, mostly due to February rains, but because the vines were in their winter dormancy, it did not affect the 2019 crop. Spring continued to be wet with some rain during flowering, followed by cool temperatures that allowed the grapes to mature gradually. Most grapes ripened at lower sugars, thanks to the extended, cool growing season, and winemakers were pleased with the full flavors, fresh acidity and superb balance of the 2019 fruit. Wildfires in October did not impact this year’s harvest as the vast majority of the grapes were already brought in, resulting in a crop size pretty much on par with previous years. The resulting 2019 wines are of very high quality with concentrated flavors, color and excellent acidity, especially for varieties like Viognier.
Our Viognier is sourced from select vineyards in the Oak Knoll and Carneros AVAs. Located in the southern part of Napa Valley, these cooler vineyards are optimal for growing Viognier, providing sufficient sun exposure for ripening and cool marine fog for maintaining natural acidity. The Viognier planted at these Oak Knoll and Carneros vineyards showcase flavor complexity and refined aromatic expression, ideal for our bottling.
The beauty of Viognier is captured in its freshness, and the traditional techniques used by Winemaker Christophe Paubert preserve that splendor. Harvested by hand, the fruit was whole-cluster pressed and fermented in neutral French oak barrels. It was then aged on the lees and stirred every week for four months. This wine does not go through malolactic fermentation, which helped to preserve the delicate floral aromas, fruit freshness and balanced acidity.
For Christophe Paubert, Winemaker and General Manager at Stags’ Leap Winery, the identity of a wine is found through the terroir. Christophe’s career has spanned the industry from sales to winemaking, and his impressive background includes positions at Chateau d’Yquem and Gruaud-Larose as well as projects in Chile, Spain and Washington State. But it was the terroir of Stags’ Leap that drew him to California.