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2005 Penner-Ash Oregon Viognier

Viognier (vee-on-yay), the distinctive white grape of Condrieu in the Northern Rhone, is in vogue right now. Viognier is known for its full body and aromatics (especially apricots, pear, honeysuckle), but these aromatics don’t really emerge unless the fruit is allowed to fully ripen. The winemaker’s trick then is to let the fruit ripen enough to develop its heady aromatics, but not so much that the wine is too alcoholic — all the while keeping a firm grip on acidity in the process.

Lynn Penner-Ash surveying the press load as her lab “Dujac” coordinates the crush crew.

Lynn and Ron Penner-Ash blend fruit from several outstanding vineyards in the Rogue River Valley to make this delicious Oregon Viognier. All stainless steel fermentation and aging and no malolactic fermentation put the focus on the purity of the fruit. This wine shows the creamy body of classic Viognier and throws aromas of ripe pear, honeysuckle, and white pepper. Very limited production.

Penner-Ash Wine Cellars, famous in these parts for their Pinot Noir and Syrah, is committed to sustainable practices and works closely with growers who share this commitment. The 2005 Oregon Viognier makes it clear how well these partnerships are succeeding.