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Description

A stunning cool-climate Viognier showing delicate floral notes, layered with honey and citrus aromas with an opulent texture and an uplifting fresh finish.

To make this stunning Viognier, whole clusters were pressed straight to stainless tanks and cooled overnight, before being racked off the gross lees. Fermentation took place in a combination of stainless and older French oak barrels. A long, slow fermentation lasted up to 45 days to preserve aromatic freshness. The wine was then racked into neutral barrels for nine months' maturation.

All this gives a cool-climate Viognier showing delicate floral notes, layered with honey and citrus aromas. Opulent and textured with an uplifting fresh finish.

Andrew Murray Vineyards Viognier Santa Barbara County 2021

£33.50

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More Information

Attributes

Type: White Wine
Style: Aromatic and Floral White
Country: USA
Region: Santa Barbara County
Vintage: 2021
ABV: 13.5%
Size: 75cl
Vegan: Certified

Andrew Murray

Andrew Murray fell in love with the emerging Rhône varieties, Syrah and Viognier, in the late 1980’s while traveling through France’s Rhône Valley. Leaving his UC Berkeley paleontology studies behind, he pursued an internship in Australia and fell in love with Australian Shiraz. Returning to the states, he earned a bachelor’s degree in viticulture and enology and then founded the Santa Ynez winery and vineyard. Andrew’s focus and dedication to his craft have culminated in what Robert Parker, Jr. calls, “…one of the shining stars in the Santa Barbara firmament.” He is eternally committed to vinicultural ‘Kaizen’ – the unrelenting pursuit of continuous improvement.

Santa Barbara County

Santa Barbara County, located on California's Central Coast, is a distinguished wine region known for its exceptional quality and diverse wine offerings. The region benefits from a Mediterranean climate with cool ocean breezes, which help to maintain a balance of warmth and freshness in the vineyards. The county is renowned for its high-quality Pinot Noir and Chardonnay, particularly from the Santa Maria Valley and Sta. Rita Hills, where the cool coastal influences enhance their complexity and elegance. The region also produces notable Syrah and Grenache, as well as robust reds and expressive whites from various varietals.
Historically, Santa Barbara’s winemaking began in the 18th century with Spanish missionaries, but its modern prominence emerged in the late 20th century.