An Indian summer that began in early October and lingered through month's end created optimal conditions, advanced the ripening of smaller-sized grape clusters and delivered balanced fruit with full flavor development. Anise and Pear Fruit mingle with cool ocean breezes as aromas envelop the glass and leave you in cool dry cloud that is Viognier. Creamy mouth feel with just the right balance of acid, produce a food friendly wine. Pair with fresh Dungeness Crab or perhaps a bucket of steamers with a bit of butter, Viognier and a touch of lemon grass. It won’t be too complicated.