When it comes to “golden wines”, very few fill the bill like a Viognier. These beauties often look and taste like honey, melon and pineapple, making them truly golden. But the really excellent ones are not always easy to find, simply because there are not a lot of wineries producing them here in the US. Most of the big producers are in Europe.
Its relative scarcity places Viognier among the lesser-known grape varietals, but in its French “hometown”, the Rhone Valley, it’s the king of white wines. However, very little of what’s available in France actually gets exported, leaving us to our own resources when the craving for a good Viognier hits.
So if a small US winery puts their Viognier on the shelf, it is truly a reason to consider stocking up. To make it even more interesting, when a winery that puts everything they produce on a waitlist (or just sells out immediately) shows up locally, it really attracts attention. One of these producers, whose Viognier continues to have shelf stock at Total Wine, is Alban Vineyards.
Yep, check it out, one look at Alban’s website reveals that there is no online store, but the product speaks for itself. Virtually all of their wine goes to restaurants or is sold directly into distribution. Who knows why their 2009 Viognier is at Total Wine at $22.99, but the inventory looks pretty good.
Their 2009 is true to form with all the melon, pineapple and honey of previous vintages, but with a little more acidity and slightly lower alcohol than before. Regardless, it’s still right up to par and ready to consume now or later. And hopefully, a little 2010 may start showing up soon!
Note that one of the plusses of Alban’s wine is that they are very age worthy. As the Viognier gets older it will develop a more earthy character, and the alcohol will integrate, making it a smooth delight. You may notice a little cloudiness in the glass. They are unfiltered with no flavors removed. A welcome treat.
Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com
View more of Tom’s articles on Examiner.com by visiting his writer’s page.
