It is an established tradition, at least in Côte-Rôtie, to co-ferment Viognier with Syrah. This is said to enhance the aromatic potential (good!), the alcoholic degree (not so necessary in California), color stability and structure of the wine. The Viognier has added a unique floral note to the otherwise peppery Syrah. (It is important to note that the Santa Maria Valley is one of the climatically coolest sites in California where Syrah can be successfully grown, and enjoys perhaps the longest season. These are two important factors contributing to the formation of rotundone, the sesquiterpene molecule responsible for the peppery aroma in wine.) So, without further ado, the notes: As I’ve mentioned elsewhere, The Language of Yes project is not intended to try to slavishly replicate the wines of Southern France, but rather to seek to find and amplify the unique characteristics of our climats and terroirs in the Central Coast of California, (at the same time seeking inspiration from our Gallic equivalents.)
Having said that, there is the most remarkable “taste-alike” correspondence between this wine and the Platonic goût de Provence - a singular ubiquitous balsamique (resinous) quality imparted some say by the local underbrush, the garrigue - lavender, rosemary and sage, notably - but perhaps also by proximal pine forest. In any event, the wine is marked by its lively acidity, vivid (let’s call it pink) pepperiness, with strong suggestion of black olive, violets, licorice and white flowers. On the palate, slightly angular immediately upon opening but softening considerably with time. The wine was not filtered and will greatly benefit from decanting and a healthy exposure to air.
The wine is marked by its lively acidity, vivid (let’s call it pink) pepperiness, with strong sugg..
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