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Viognier Paso Robles


Whole cluster-pressed and then fermented in stainless steel tanks, this vibrant Viognier displays tropical and stone fruit characteristics with a consistent balance of natural acidity and intense concentration. Best enjoyed within three years of the vintage.

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Viognier, Paso Robles

San Francisco Chronicle, Top 100 Wines of 2013, November 2013

“Miner has, improbably, been using John Simpson’s Viognier parcel in Madera County for more than a decade, and this latest version, fermented in steel, shows the pure, limpid aspects of Viognier: fresh honeysuckle, Meyer lemon and citron peel. It’s taut and heady, exotic without being overwrought, and exuberant enough to please the grape’s partisans.”

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