One of the best Viogniers made in all of California is the 2013 Viognier Lia. Barrel-fermented and aged 12 months on its lees and then moved to tank, this wine doesn’t see any new oak. It is a wine of great fragrance, exhibiting notes of apricot jam, honeysuckle, wet stones and some tropical fruit. It is fresh, medium to full-bodied, with crisp acidity and a long finish. Drink it over the next several years. This is the only white made at DuMOL where malolactic fermentation is completely blocked.
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