Last September I offered the 2006 Ojai Roll Ranch Viognier Ice Wine and it was a very popular selection leading into autumn celebrations. This super concentrated offering from Adam Tolmach has developed a dedicated following among connoisseurs of domestic sweet wines. It isn't typical to see much Viognier made in this style and we were able to secure a few more cases over the last couple weeks. This wine is what is not used off Roll Ranch that Adam traditionally co-ferments with his Syrah. Once it is determined it isn't needed for that purpose it is immediately taken to the deep freeze and then crushed at a later time.
If you are looking for a stunning example of dessert wine from California then the Ojai is your ticket.
2006 Ojai Viognier Roll Ranch Icewine; VF 95
Adam Tolmach produced the only dessert wine ever to receive a perfect score from me; it was his 2002 Viognier Ice Wine that practically defied description. The current release is not far off. Typically the Roll Ranch Viognier is used to co-ferment with the Syrah from the site. Whatever grapes are left over are immediately trucked to a commercial refrigeration plant and left for days until they are frozen solid. They are then brought back and crushed yielding over 40 brix as it goes into oak. When it comes out, the results are mouth-watering delicious.
The nose excites with vivid pinepple and grapefruit intensity. Viscous on the palate with rich pineapple, buttered lemon tart and bright acidity.
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