Viognier, ‘Vin de Glaciere’, Bonny Doon Vineyard

We were somewhat overdoon for a dessert wine in our
line-up, and the Viognier grapes from Camp Four
Vineyard in the Santa Ynez Valley were an excellent choice
for this style. Naturally high in sugar, as well naturally
high in acid, we subjected the juice to cryoextraction,
i.e. froze the grape must and separated the sweeter juice
from the remaining ice, a slightly different methodology
than what we deployed when making our “wines of the
ice-box,” lo so many years ago.


Varietal Blend: 100% Viognier
Vineyard: Camp Four
Appellation: Santa Ynez Valley
Alcohol by Volume: 11.4%
Residual Sugar by Weight: 16.5%
TA: 8.5 g/L
pH: 3.39
Sugar at Harvest: 24.5° Brix
Sugar Post-Freezing: 34 ° Brix
Label Artist: Chuck House
Production: 679 cases
Serving Temperature: 45°F
Optimal Drinkability:
Drinkable upon release (Feb. 2018),
4-6 years ageability

Santa Ynez

Tasting Notes

On the nose, you will find the subtle suggestion of white flower, Mirabelle plum, as well as the honeyed character of apricot and an unnamed highly exotic tropical fruit. These flavors carry through to the palate, coupled with further elements of citrus peel and clove. While reasonably sweet (165 g. of residual sugar), the wine is not at all cloying in virtue of its impeccable acidity. The wine will of course work exceptionally well as a dessert wine, especially paired with fruit desserts, but for sublime elegance, consider it as an apéritif with foie gras, or if you’re averse to that concept, perhaps a rich trout mousse

POS Resources

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