I sneaked away from my neighborhood recently for a glass of wine at the Colorado Wine Company in Eagle Rock, California, between Glendale and Pasadena. After a little browsing of the racks in the front of the store, the small back room beckoned. With a soundtrack of world music, the dark little space offered a rather tasty, if short, by-the-glass menu.
My choice for this Saturday afternoon quaff was the 3CV Viognier from Cimarone. Doug Margerum takes the grapes from the Vogelzang Vineyard in the Happy Canyon AVA of Santa Barbara County.
The wine is produced by stainless steel fermentation with 25% of the juice moved to neutral French oak for barrel aging and malolactic fermentation.
Very light in color, the wine offers a huge floral nose with a nutty, almond aroma and a drapery of honey that's irresistible.
The taste is very clean, with crisp pears and great acidity. The nutty finish hangs around forever, or at least until the next glass arrives.
Follow Randy Fuller on Twitter.
My choice for this Saturday afternoon quaff was the 3CV Viognier from Cimarone. Doug Margerum takes the grapes from the Vogelzang Vineyard in the Happy Canyon AVA of Santa Barbara County.
The wine is produced by stainless steel fermentation with 25% of the juice moved to neutral French oak for barrel aging and malolactic fermentation.
Very light in color, the wine offers a huge floral nose with a nutty, almond aroma and a drapery of honey that's irresistible.
The taste is very clean, with crisp pears and great acidity. The nutty finish hangs around forever, or at least until the next glass arrives.
Follow Randy Fuller on Twitter.
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