Since my California trips this year our wine cellar is quite California heavy. Among them though are still plenty of great Virginia Wines to choose from. Last night I needed a Viognier to go with our Indian food that we had prepared so I picked out the 2007 Pollak Vineyards Viognier. Readers of Anything Wine know that I am big fan of Pollak’s wine and their winery, so it would not be a jump to think that I really enjoyed this one as well.
The 290 cases Viognier was from all estate grown fruit that yielded a smaller crop than usual due to the hard freeze at the beginning of the season. The rest of the 2007 vintage was hot and dry and helped this wine to produce rich, powerful aromatics that I love to see in a Viognier.
“Winemakers Notes: 100% Viognier. Hand sorted, the grapes were destemmed and cold soaked 12 hours in our tank press, then pressed and gravity fed into a stainless steel tank. The juice fermented in the tank at less than 70 degrees for ten days.”
My Tasting Notes
Color – golden
Nose – Apricot, honey, Asian pear, phyllo dough
Taste – Mineral, honey, peach and apple
Mouthfeel – medium body, round in the middle with great acidity towards the finish
Finish – long with lots of fruit flavors left over and a healthy dose of “clean” minerality
I love Viognier with my Indian food almost as much as I like Gewürztraminer with my Indian food. The Pollak Viognier, even though it was dry, had enough perceived sweetness from the fruit to go very well with the slightly spicy food. The backend acidity did a good job of cutting through the rich sauce on the dish which was helpful, since the wine was fairly “rich” itself. All in all a great, well balanced Viognier, that at $18 is a definite buy.