Saturday Night – It’s Viognier time – Part 3

Click here for Part 1

 

The main course of the night was blackened scallops with an avocado corn relish and tortillas. Our final Viognier was the Fess Parker Viognier from California.

 

The nose on this wine was the most powerful of the three (no swirling needed here folks) and had aromas of buttered popcorn and burnt caramel as the two main ones with some floral and wet stone notes in the background.  Tasting the wine, marzipan, toasted caramel and grapefruit were the three dominate flavours to this wine.  The structure on this wine was good with a big hit of flavour to start and good balance to it, though it was a touch soft at times and could have used a bit more acidity to round things out more.  This wine was more of a complete package than the other two as it was both good on its own and with the food.  Very solid wine.

 

Here is the group rating for the wine - Mick – 89, Mark – 89, Kathy – 87, Amy – 87, Overall – 88.

 

Here is the LCBO information on the wine –

 

FESS PARKER VIOGNIER 2011
VINTAGES 297523
750 mL bottle
Price $ 25.95
Made in: California, USA
By: Fess Parker Winery
Release Date: Apr 12, 2014
Wine, White Wine
14.5% Alcohol/Vol.
Style: Aromatic & Flavourful
Varietal: Viognier
Sugar Content: 7 g/L
Sweetness Descriptor: D - Dry

 

Tasting Note - Moving to the two Viogniers, the 2011 Viognier Santa Barbara County, which was 70% barrel-fermented and had malo blocked, possesses a medium-bodied, lively and fresh profile with nice tropical, peach, citrus and floral aromas and flavors. Showing solid Viognier typicity in a fresh, lean style, it should be enjoyed over the coming couple of years. Drink now-2015. Score - 89. (Jeb Dunnuck, erobertparker.com, Aug. 2013)

 

 

To finish up the night, Amy had picked up cupcakes for dessert which ended the night nicely. 

 

Trying three news wines was fun but I want add as good as the wines were they paled in comparison to the food as all 3 courses were cooked to perfection and were amazingly good.

 

Thanks to Mick and Amy for hosting and to Mick for all his hard work on the great food.

 

Cheers!

 

Mark