In-Store Tasting 5/20

Stop by on Thursday, from 4:30pm to 7:00pm, to visit wines from the Washington Winery of the Year, Mary Hill Winery.


=> The viognier is luscious, offering flavors of apricots and limes. It is viscous in the mouth with a bright snap of acidity on the finish.
=> Pinot gris from Washington State is impressive and this one is no exception. Ripe and refreshing, this gives its peers from Italy a run for the money. In fact Washington growers and producers prefer to name their pinot gris after the Alsatian version to denote quality.
=> The red blend is a compilation of 40% cabernet sauvignon, 30% merlot, 20% syrah, and 10% cabernet franc. Bold and sultry, it offers flavors of black cherries, smoke, white pepper, and black licorice. The cabernet franc gives it an elegant lilt.
=> The syrah is an icon when it comes to Washington State wines. New plantings of syrah are the most popular vine in the region. Smoky, with rich hints of dark chocolate and rose petals, let this one breathe to enjoy its expansive character.

May 20, 2010
Maryhill Winery Wines
2009 Washington Winery of the Year!
Maryhill Viognier $16.99
Maryhill Pinot Gris $13.49
Maryhill Winemakers Red $13.99
Maryhill Syrah $18.99

Stop by on THURSDAY to sample from 4:30pm to 7:00pm. Receive a 15% off discount, for any wine being poured as an in-store sample, during the tasting hours.

Read about viognier.

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Viognier is an elegant change of pace
Viognier (vee-ohn-yay) is perfume-like on the nose and palate. Offering notes of pear blossoms and honeysuckle, its soft, lush mouth-feel comes from lower acidity. Viognier can be very elegant because of its distinct mineral notes.
      The exotic and incredibly fussy viognier is susceptible to mildew and disease. Its finicky yields are further threatened by early bud break and late spring frosts. Viognier needs to ripen fully or it does not develop its rich flavors. This variety brings great frustration to growers.
      Thank goodness there are producers who love this grape. Acres devoted to viognier in California are a mere single digit percentage of the behemoth white-chardonnay. Even with these lopsided numbers viognier is a worthy rival for the affection of the chardonnay drinker. Viognier excites the palate with an explosion of refreshing, perfectly ripe summer fruits. Flavors of peaches, apricots, nectarines, mangoes, limes, and pears, its floral nuances and flirtatious minerality place it above mainstream white wines.
      Viognier's history spans over two thousand years in France. Its lofty reputation was earned in the tiny growing regions of Condrieu and Château Grillet in France's northern Rhône Valley. Wines labeled Condrieu and Château Grillet are exclusively viognier, extremely limited, and pricey.
      Today, viognier is flourishing in California, Washington, Argentina, Southern France, and Australia. Prices for these alluring new world white wines are as varied as the styles. Twelve and fifteen dollar versions are delicious, while versions reminiscent of Condrieu command more money. Up to 20% viognier can be blended with the robust red grape syrah in Côte Rotie, a region of the northern Rhone Valley.
      In the southern Rhône, viognier shares the limelight with whites, marsanne and roussanne. Thanks to Rhône Rangers in California, this grape trio enjoys success domestically. Australians love to mimic established French blends and dabble in this sensual combination as well. Australians also embrace the practice of adding a dollop of viognier to their shiraz in Cote Rotie fashion.
      Viognier is a special treat for the California chardonnay drinker and is a welcome friend for the wine savvy. Inexpensive versions offer more fruit flavors than flowers or mineral nuances. A lovely white to have on hand; it is sophisticated enough for your best chicken and seafood dishes.

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