WTN: 2006 Cooper Viognier Amador

There is no hint of sweetness with this viognier. It has the classic viognier aroma. I won't describe it my way. You describe the aroma. I guess you either like it or you don't. The acid may be added because it has nice bitter acid even though it is 15.2% alc. Cooper has made one of the better Amador viogniers over the years.

The acid may be added..

Is that common?

The acid may be added..

Is that common?

Rahsaan, I'm not sure about "common" but let's just say that adding tartaric acid is by no means unknown in California and other warm weather grape growing regions. I think of it as the inverse of chaptalization. Coveniently, the rules in both California and France allow what is sometimes desirable and forbid what is almost never necessary. In California added acid is OK but added sugar is not; in France generally the opposite.

What you describe, Rod, doesn't necessarily indicate any added acidity.

One characteristic of viognier that makes it a fairly difficult grape to ferment, is that if/when you ferment it out totally dry it will often show a definite bitter finish. Very normal, actually. And especially so when it is in a warmer climate; that tends to accentuate the bitterness in the finish.

So what you were tasting may not be acid (acid isn't bitter); it may be the variety in a warm climate you're tasting. That bitterness is sometimes more pronounced with the higher alcohol level; well, more noticeable, let's say. That's probably a better way of explaining it.

Notice you were reluctant to ascribe any particular aromas. Can you at least say if they were in the floral zone? Or more honeyed? Hard for me to describe it, since I didn't taste it: you did.

Cedarville makes a pretty nice Viognier year-in and year-out from Amador.

Cedarville makes a pretty nice Viognier year-in and year-out from Amador.

James,
Actually, Cedarville is just over the border from Amador/ShenandoahVlly and into ElDorado. Growing conditions are markedly cooler and a function of the elevation.
Tom

The Cooper viognier I've had has been very good. They've become a "must-stop" on the Amador tasting route for me.