Micah Nasarow’s treatment of hand-harvested Viognier off Burgess Vineyard from Pasco, Wash., involves no malolactic fermentation, only stainless steel and an unfiltered presentation. That treatment leads to mouth-watering aromas of orange Creamsicle and banana cream pie, while the flavors transition to Asian pear and lime, backed by more orange and some brioche. His preservation of acidity is brighter than many Viognier grown in warmer climates, and suggested fare includes Dungeness crab or scallops. Look for these wines at his winery/tasting room, Top of the Hill, The Wine Alley, All Things Wine — all in Renton.
Production: 80 cases
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