Airfield Estates Viognier
WHY WE LOVE IT
- 100% Estate Grown.
- This Viognier is medium-bodied wine that beautifully showcases the best of both stainless steel and barrel-fermented Viognier.
- Vegan Friendly.
Varietal: 100% Viognier
Elaboration: Harvested at peak ripeness. The grapes were whole-cluster pressed and cold-settled for 72 hours. The juice was then split between stainless steel tanks and French oak barrels for cool fermentation. The barrel portion underwent full malolactic fermentation, preserving vibrant fruit aromas and acidity without a buttery profile. Stirring lees twice monthly for two months enhanced texture, and after eleven months’ aging—54% in stainless steel, 46% in French oak (33% new, 33% two-to-three-year, and 34% neutral)—the wine was blended and bottled.
Tasting Notes: It opens with expressive aromas of spiced apple sauce, Honeycrisp apple, and ripe banana, layered with hints of butterscotch. On the palate, it is rich and flavorful, featuring creamy layers of crushed cashew and brioche, intertwined with notes of poached pear and honey. The finish reveals subtle layers of sweet barrel spice and balanced acidity, leading to a slightly creamy yet refreshing finish that lingers on the palate.
PRESS
n/a
PRODUCER BACKGROUND
Airfield Estates is a fourth-generation family vineyard based in the Yakima Valley, Washington. Today the winery is overseen by brother-sister duo Marcus Miller and Lori Stevens. The siblings prepared themselves for this endeavor. Marcus pursued an MBA in Finance and a degree in Viticulture and Enology, interning at Canoe Ridge in Walla Walla, he also worked as winemaker at Tsilan Cellars in Chelan and harvester at Montana Brancott Winery in Marlborough, New Zealand. Laurie obtained a Master’s in Wine Business from the University of Adelaide in Adelaide, South Australia, with a background in retail distribution management..
Prior to its farming days, Airfield Estates operated as a training base for hundreds of Army Air Corps pilots during World War II. The airbase closed in 1944, and the airplane hangars and other buildings were auctioned off to the Miller family for $1. The ranch produced alfalfa, asparagus, potatoes, onions, and oats, as well as cattle and hogs. Founder H. Lloyd Miller’s entrepreneurial spirit brought him in contact with President Roosevelt to find the funding for the Rosa Canal Project in the Yakima Valley, enabling irrigation water access from the high mountains to the soon-to-be established 830-acre winery. In 1967, Don Miller, the current owner’s grandfather, planted three “test” varietals, Riesling, Gewürztraminer, and Cabernet Sauvignon, which would lead to more than 20 different varietals being greenhouse-propagated and commercially planted by 1971 as the oldest established AVA in Washington State.