Wild Horse Winery, named for the wild mustangs that
used to roam the hills above the vineyard, has been an icon since 1983 as California’s Central
Coast luxury winery. California’s Central
Coast is the largest
American Viticultural (science, production, and study of grapes) Area with home
to 360 wineries. Since Day 1, practicing sustainability has been a part of the
process – weeding is done by their Barbados sheep and Floyd the llama,
recycling winery wastewater for irrigation; planting covering crops to attract
beneficial insects, control erosion, and increase nitrogen in the soil; mixing
grape pomace (solid remains of grapes after pressing) with manure to produce
high-quality compost; and providing homes for owls who patrol the vineyards for
rodents and other pests.
2013 Viognier started with grapes from the Central Coast near Paso Robles. The 2013 growing
season was 70% drier than average, yet temperatures and overall conditions were
favorable. It produced a slightly higher than average crop with fruit from Wild
Horse Estate, Nevarez, and Fralich. From bin to press, free-run juice was
separated from the press fraction to maintain pH balance and avoid bitterness from
the tannins. Fermented in tanks and transferred to neutral French oak barrels
at 17° Brix to complete fermentation. The wine aged sur lie in neutral French oak for six months prior to blending and
bottling. Tasting notes: Lychee, citrus, and stone fruit aromatics experienced;
Peach flavor experienced on the front of the palate and lemon on the back end; Food
pairing: Chicken and light pasta dishes. Rating: 3.6 out of 5 stars!
To read more and see slideshow, please visit: http://www.examiner.com/review/wild-horse-winery-vineyards-reigns-the-year-of-the-horse
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