Most countries globally require that alcohol websites restrict access to users who are of legal drinking age, which is why we ask you to confirm your year of birth before you can access this website. By selecting the “Remember Me” option, you consent to us using cookies to remember the validation of your year of birth. The cookie will remember this validation, but not your year of birth, for 30 days (after which time you will be prompted to enter your year of birth again) and will be valid for any other website within our brand portfolio.

Do not use the “Remember Me” option if you share your device with others, especially minors.

See our Privacy Policy for information on how TWE handles your personal information.

Hide Remember Me and Other Important Notices
Sterling Vineyards

Processing. Please wait a moment ...

Vintage 2015
Wine Type White
Varietal Viognier
Region Napa Valley
Winemaker Harry Hansen

Bright and fresh, our Viognier opens with fragrant orange blossom and fresh nectarine aromas. The clean, angular style continues through the palate, picking up succulent white peach and apricot notes as it develops. The fruit persists through the long, vibrant finish, accented by a cleansing bite of clementine. This wine, with its pleasant, silky texture and well-balanced acidity, shows nicely on its own as well as making an ideal match to a variety of lighter dishes with shellfish, seafood or poultry.

Vineyard Notes

The grapes for our Viognier come from Rodgers Vineyard, situated just south of Yountville in Napa Valley. Sitting on the valley floor, the vineyard receives radiant sun throughout the day balanced by cool fog in the evenings. For Viognier, the resplendent sun exposure and warm daytime temperatures produce ripe, rich stone fruit character. The cooling afternoon breezes balance the fruit, allowing the development of orange blossom and tangerine layers.

Winemaking Notes

The seductive beauty of Viognier lies in its fresh, dancing aromas and vibrant flavors. But on the vine, the grapes can be rather difficult, demanding ideal conditions and carrying considerably high tannins in their skins. Therefore, winemaking becomes a test of patience, requiring careful coaxing to retain the bright fruit and citrus notes without the tannic bite. We began by destemming the grapes and holding them on their skins for one hour prior to pressing. This extended skin contact gently extracted the natural enzymes and optimized the aromas in the grapes. Gentle pressing with minimal rolls further curbed any tannin extraction, followed by a cool fermentation at a cool 55° F for 32 days in stainless steel. This long, slow fermentation retained the delicate aromas and flavors, capturing a bright, fresh style