This wine is a blend of 80% Roussanne and 20% Viognier, two white grapes that originate in the Rhône River Valley of France. I was inspired by the rare still whites of the cool Saint-Péray appellation, near Cornas.

 

The grapes were grown by my friends at Westwood, in Sonoma Valley. I press the grapes as whole clusters, with a little skin contact, and ferment in used French barrels using feral yeast. After the wine completes the malolactic ferment, I bottle it while it is young and fresh.

 

The Viognier fills the nose with peach and citrus flower, while the Roussanne provides a crisp texture on the palate and an herbal, mineral finish. I like this wine with dishes that use garlic - salads, roast chicken, and fishes.