91 Points, Vinous 90 Points, Jef Dunnuck
A classic Jaffurs Viognier, from the cool-climate Bien Nacido Vineyard. Floral aromatics, with pineapple and mineral notes, this wine fleshes out on the palate with juicy nectarine and focused acidity. 60% stainless-steel aging provides vibrancy and tension, with the balance aged in neutral oak, lending texture and developed aromatics.
Vineyard: Bien Nacido Vineyard
Appellation: Santa Maria Valley AVA
Harvest: August 24 - September 5
Sugar: 21.8 - 24.5 Brix
Ph: 3.25 - 3.5
Clone: Iberra Young Clone
Composition: 100% Viognier
Fermentation: Fruit was whole cluster pressed, cold settled and fermented in 75% stainless steel and 25% neutral French oak barrels. RHST, Assmanhausen and Prise de Mousse yeasts used.
Barrel Aging: 62% stainless steel, 38% neutral French oak for 6 months, on lees.
Cellar notes: Unfined and lightly filtered
Bottling Date: March 2, 2018
Production: 1265 cases
Included in the Box
4x 2017 Jaffurs Viognier, Bien Nacido Vineyard, Santa Maria Valley
12x 2017 Jaffurs Viognier, Bien Nacido Vineyard, Santa Maria Valley
Jaffurs is dedicated to producing fine wine with a New World independence. For over two decades we have specialized in Rhône style wines from the premier vineyards in Santa Barbara County. All wines are hand-crafted at our winery in downtown Santa Barbara, California.
Jaffurs Wine Cellars is dedicated to producing great Rhone varietal wines with a new-world independence. Our wines -Syrah, Grenache, Petite Sirah, Mourvedre, Viognier, Roussanne and Grenache Blanc – are among the best in the county. Founder Craig Jaffurs produced his first professional wines during the 1994 harvest. All of our wines are carefully made in small lots. Only about 5000 cases are produced each year — production is limited. We work closely with our growers in the Santa Ynez, Ballard Canyon, Santa Rita, Los Alamos, and Santa Maria growing regions. We limit vineyard yields and require that optimal farming practices are observed. All of our wines are crushed, pressed, cellared and bottled in our Santa Barbara facility.
Jaffurs Wine Cellars owns no vineyards. We purchase premium wine grapes only from Santa Barbara County vineyards: Thompson (Syrah, Petite Sirah, Grenache, Grenache Blanc, Mourvedre), Bien Nacido (Viognier, Syrah, Grenache), Larner (Syrah, Grenache), Kimsey (Syrah) and Stolpman (Grenache, Roussanne) vineyards.
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Vinous 91 Points
The 2017 Viognier Bien Nacido Vineyard offers lovely complexity and nuance, with a touch of neutral oak character that adds frames apricot and peach Viognier fruit. Layered, vivid and beautiful, the 2017 is gorgeous. Drink this refreshing Viognier over the next few years. Drink 2018-2022. — Antonio Galloni
Jeb Dunnuck 90 Points
The 2017 Viognier Bien Nacido Vineyard was brought up a mix of stainless steel and neutral oak. It offers a ripe, sexy, Condrieu-like bouquet of orange marmalade, flower oil, and honeyed peach to go with a juicy, vibrant style on the palate. Viognier is always a rich, opulent variety, yet this wine pairs these elements with good acidity and a balanced, refreshing style. As with the Grenache Blanc, it’s going to be incredibly versatile on the dinner table. Maturity 2018-2020. — Jeb Dunnuck
Wine Enthusiast 89 Points
Clean aromas of pomelo and lychee meet with peach and dried sour pear on the nose of this single-vineyard expression. Tangy citrus and grapefruit flavors ride an energetic mouthfeel, with a long-lasting acid that takes a sour stretch into the finish. — Matt Kettmann 2/1/19
Intensely fruity, with a mix of pear, mango and peach flavors and a hint of tomato leaf. Crisp and refreshing, with plenty of intensity on the juicy finish. Drink now. 1,100 cases made. — MaryAnn Worobiec
I’m sorry I’m late. I’m normally more prepared but in my defense, I never got notice of when this wine (which arrived on the 1/17) would be offered.
The bottle arrived at my lab to the jealous eyes of my colleagues, which is always a fun way to end my Friday.
I took it home and let it rest in my wine fridge (50 degrees) overnight.
Upon opening, I got hit with bright floral notes, high acid, and very little alcohol. There were notes of granny smith, pineapple, and peach along with a chalky smell.
It has a clear bright straw color and grabs the glass nicely.
The first taste impression was moderate to high acid and a slight almost carbonated feeling on the tongue. I get a green apple, green pear, and pineapple on the tongue. It starts and finishes more on the sweet side than dry and the acid sticks around. Additionally, I do get a “lick a rock” mineral-rich finish.
Saturday nights dinner was sous vide airline chicken with sauteed asparagus and purple sweet potato mash. The pairing was refreshing but didn’t bring anything new to the profile.
Is it cliche to say summer drinker in the winter? This is a very nice Viognier, and trust me I’ve had very few…
Thanks for the rattage! Would you say the wine has a fair amount of residual sugar, or just a sweet taste from the fruit notes? I’m nowhere close to an expert, but it would seem to me the wine would be dry or off dry based on brix and ABV?
Oaked Viognier has a higher perfumed, aromatic quality and an oily texture that makes it taste slightly less acidic. Seek out foods with Moroccan or Tunisian spices (such as saffron, turmeric, ginger, paprika), root vegetables like carrot, yams and turnip, fruit (apricot and orange), and middle-weight, umami-focused proteins (including butter-poached shrimp or lobster, river fish, pork chops, etc).
So. Based on this above description (I didn’t author), if you like what you read - buy the case. You know you will ultimately drink all 12 bottles; plus, it’s economical.
I wrote this because I wasn’t sure what this wine paired well with. We do not eat enough of the above cuisine to buy this - but that hasn’t stopped me before from buying the wine!
Woot.wine forever!! Who else has the anniversary shirt?!