"Aromas of honeydew, apricot and orange blossom radiate from this rare cool-climate stainless steel fermented viognier. Flavors of peach, apricot and asian pear meld well with a somewhat spicy evergreen component. The acid balances nicely with the minerality backbone, and it finishes very clean. I like this wine with rich seafood like crab and lobster, but also with Thai and Mexican dishes."
Christian Roguenant, Winemaker


A block of newer plantings in the Paragon Vineyard of the Edna Valley on the Central Coast of California is the sole source of fruit for the tangent Viognier. Benefiting from the cool influence of the Pacific only four miles to the left, this vineyard is afforded one of the longest growing seasons in the state. Soils here are a mixture of volcanic, clay loam and rocky marine sediment, offering few nutrients. The temperate climate brings extended hang time, and the soils cause the vines to stress and strain as they grow. These two factors ultimately culminate in fully ripe, concentrated fruit that bursts with flavor.

Viognier fits nicely into the tangent line-up, as it is a vibrant white varietal whose pure characteristics stand out nicely without any need of oak influence. Additionally, it is nice to sip on its own, and is also a great match with many foods.