Viognier wine CASS Estate Viognier 2006 was fermented and stored in stainless steel in order to allow the natural apricot and pear flavors to come out. CASS Estate had their pickers hand pick the Viognier grapes at first light in order to get the grapes as cold as possible into the winery. CASS Wine Maker Lood Kotze pressed the juice off the skins right way, leaving the juice at 48 degrees, perfect for minimizing bacterial growth, but not so cold as to inhibit the robust start of fermentation. This wine is bright and light, very pretty. The aromas are peachy, floral and inviting. The flavors run from nectarines and apricots to ripe pears, with pineapple and tropical notes on the finish. The Viognier's fine qualities and small 550 case production is why this wine is sold out in most stores.
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Cass Vineyards and Winery is located in the rolling, oak-studded hills between Paso Robles and Creston on California's beautiful Central Coast. This area has quiet serenity for the visitor and a perfect growing season for wine grapes. Sited due east of the �Templeton Gap�, with the evening's cooling breezes that the west side of Paso Robles is noted for. It also rest far enough from the coast to generate the heat needed to optimally ripen the Rhone varieties grown in their vineyards. One hundred percent of the wines crafted at Cass Winery are Estate Grown. Their vineyard surrounds their Tasting Room and winery. You can literally touch, taste, see and smell the grapes from the block where they were harvested.

CASS Viognier 2006 Information:
Viognier 2006
Varieties: 100% Viognier
Rootstock: 140R
Soil type: San Ysidro; Zaca
Yield: 6 tons/acre
Alcohol: 14.7%
Residual Sugar: 0.5 g/l
Barrel Treatment: 100% fermented and stored in stainless steel
Harvested: Sept 27th, 2006 @25.9 brix
Bottled: April 5th, 2007 550 cases
Winemaker: Lood Kotze