The 2012 vintage started out very much like 2010 and 2011, with below average spring and early summer temperatures and plenty of cloud cover. Fortunately the weather during flowering was favorable, leading to a uniform fruit-set with ideal yields. In early August, at the time of veraison, the weather began to warm up, diverging from the cold 2010 and 2011 vintages. From veraison to harvest we saw temperatures moving back to historical averages. This late season heat allowed for the full development of ripe flavors and perfect natural acidity.
The grapes for the 2012 Gesture Viognier were sourced from J. Lohr’s Gean Vineyard. The Gean Vineyard, planted in 2010, is one of Jerry Lohr’s newest vineyards and is the western-most vineyard in the Paso Robles appellation. With a climate nearly identical to that of the Northern Rhône area, combined with well-drained soils of calcareous shale and weathered sandstone, make this vineyard ideal for Viognier. The warm days, with south and west exposures on this hillside vineyard, help to naturally develop ripe, lush flavors, while the cool nights allow for hang time, giving the wines power and depth.
|Appellation:||Paso Robles, San Luis Obispo County, CA|
|Varietal:||91% Viognier, 9% Roussanne|
|Harvest Date:||September 13 - 20, 2012|
|Harvest Process:||Hand-harvested at night and whole cluster pressed|
|Harvest chemistries:||Brix 24.2°, pH 3.58, total acidity 0.63 g/100ml|
|Yeast: VL1 and VL2|
|Fermentation: In barrel for an average of 17 days|
|Maturation: In French oak and stainless steel barrels for 7 months, with weekly stirring of each barrel starting November 2012 until March 2013.|
|Total Acidity: 0.56 g/100ml|
|Alcohol: 14.4% by volume|
|Residual Sugar: 0.20 g/100ml|
|Cases Produced: 484|
|Cellaring||Drink now through 2017|
“Subtle aromas of lemon curd, tangerine peel and honeysuckle flow seamlessly into layers of citrus and stone fruit flavors. The rich palate is balanced by supple acidity and lingering minerality.”
-Jeff Meier, Winemaker
The 2012 Gesture Viognier complements aromatic spices like coriander, ginger, cinnamon and allspice found in Carribean and Indian cuisine. Chèvre, Gouda, double and triple cream cheeses, and dried fruits and nuts are a natural fit.