Tried this last night:
1. Tria Carneros Viognier (13.5%) 1995: Med.gold color; rather pencilly/Mosel valve oil/gout de petrol some spicy/fragrant/peachy/Viognier bit complex lovely/beautiful nose; med.tart very lush/creamy/bit buttery peachy/pear/Viognier quite spicy lovely flavor; long very spicy/peachy/valve oil complex finish; very much alive & vibrant and a genuine pleasure to drink. $21.00
And a wee BloodyPulpit:
1. I was looking for something to drink with my leftover choucroute garni (Alsatian colloquialism for weenies & kraut; that famed/classic Kansas dish). As I rummaged around in my back room, there was this lost btl of Viognier, standing upright for some 10 yrs, not so good storage conditions. I expected it to be pretty much dead and gone.
It was not....still very much alive and well and a delight to drink. Exactly what the choucroute needed.
This Tria wine was made back when Bill Knuttle (now of DryCreekVnyds and Ottomino, formerly of ChalkHillWnry) still owned the label and was making the wines. There were, in its day, some real gems that Bill produced. This one was nice, but just that, when I first got it. One of those not-so-frequent examples of a Viognier that was improved with age.
Not sure what vnyd this wine came from, as Viognier doesn't seem to be very widely planted in Carnedros.