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Average Brix at Harvest: 25.2°Brix
Alcohol: 13.7%
Residual Sugar: 0.45%
Total Acidity: 0.65 gm/100ml
pH: 3.23

Case Production:

235 cases

Bottling Date: May 19, 2015

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High up in the Sierra Nevada, in the California Gold Country town of Auburn lies this gem of a vineyard of Viognier, planted and managed by the father and son team of John and Joe Damiano.  When picked just a bit less ripe than many California Viogniers, the fruit expresses lively citrus and gentle white flower aromatics, while barrel fermentation in mostly older French oak barrels leads to a wine of perfect structure and creamy-crispy balance.

Wine Maker’s Tasting Notes:

Beautiful nose of white flowers (jasmine, gardenia and honeysuckle) mingled with pretty green tea, grapefruit and orange zest aromas, only a light kiss of creamy vanilla oak toast. Super crisp acidity without being puckery tart, just pinpoint balanced with trace of sweetness and creaminess from oak. On the palate it has juicy, mouth-watering Honey-crisp apple, citrus, green peach fruit flavors. Carol’s Viognier has great structure that pairs with lemon-butter shrimp or Thai food or even to drink solo.

Varietal Composition:

100% Viognier – 65% Entav 642 clone and 35% Calera clone


100% Damiano Vineyard, Auburn, Placer County

Fermentation Characteristics:

Destemmed to press and cold settled.

Cellar Storage/Aging:

100% barrel fermented, stirred weekly sur lie. No Malo-lactic fermentation.

90% spent 7 months in barrels— (78% neutral French oak, 12% new American oak) & 10% stainless steel


Retail: $20 (750 ml)
Wine Club: $16