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This creamy viognier offers ample peach and apricot notes, with an almost caramel-like body that gives it some weight. Overtones of white flowers arrive after the wine has a chance to warm up a bit. The crisp acidity of many a viognier is missing here, replaced with overtones of spiced nuts and heavy cream. While it’s something of an odd duck for this grape varietal, it is a better choice for pairing with food than most viognier wines.
A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.