# West Wines Viognier (2020)

- **Producer:** West Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Viognier
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €32
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, pineapple, lime, blossom, pear, caramel, honey

## About this wine

West Wines is a family-run boutique estate in Sonoma County's Dry Creek Valley, founded in 1998 by Swedish tech emigrants Katarina Bonde and Bengt Akerlind. The winery's name reflects its location 'West of everything' on a west-facing slope. Their Creekside Estate vineyard, situated where Dry Creek meets the Russian River, benefits from cool morning fogs and warm afternoons. West Wines gained international acclaim when their Cabernet Sauvignon was selected for the Nobel Banquet.

## Interesting facts

- The label features a compass with a red arrow pointing west; the owners joke that pointing the arrow west helps you always know where you are.
- West Wines was founded by Swedish tech emigrants who named their original vineyard Valhall, inspired by the Norse hall of the gods.
- West Wines has a history of prestige; one of their Cabernet Sauvignons was famously selected and served at the Nobel Banquet in Sweden.

## Food pairing

This dry Viognier balances lush, medium-plus body with refreshing acidity, making it an exceptional partner for dishes that feature both rich textures and sweet-savory or tropical elements. Its vibrant stone fruit and citrus notes complement seafood with fruit-based salsas, while its weight and aromatic intensity stand up beautifully to aromatic spices, ginger, and creamy, washed-rind cheeses without being overwhelmed.

## Wine making process

Lead winemaker Katarina Bonde, alongside consulting veteran Phyllis Zouzounis, crafts this Viognier with a nod to the classic French Condrieu style. Grapes are hand-harvested early to preserve natural acidity, whole-cluster pressed, and cool-fermented in temperature-controlled stainless steel tanks. To emphasize primary fruit purity and freshness, the wine is aged for four to five months in stainless steel, completely avoiding oak contact and malolactic fermentation.