2014 VIOGNIER
GNARLY INSPIRATION
When the search for great Zinfandel led us to Lodi, we saw vineyards that are among the oldest
in California – several that are over 80 years old! The vines planted in these older vineyards are
free standing “head trained” vines that resemble wild bushes with twisted old trunks and
branches that spread out in all directions like unruly umbrellas – truly gnarly heads. These
gnarled, head trained vines provided the inspiration for Gnarly Head…they look gnarly and the
wines they create are powerful, concentrated, and in other words, gnarly.
But Zinfandel is not the only California grape that can be gnarly. All Gnarly Head wines are
crafted with California’s spirit of adventure – each sip plunges the palate into bold, fruit flavors.
WINE
VINEYARDS
The 2014 Gnarly Head Viognier is a refreshing
medium bodied wine with bright stone fruit
aromas of white peach, guava and accents of
light honeysuckle and jasmine. These aromas
follow through to the palate with the addition
of nectarine and a touch of minerality. This
wine with its crisp juicy finish, makes for a
perfect match with daring cuisines like
tandoori chicken or poached salmon
marinated with citrus and herbs.
Gnarly Head Viognier is primarily crafted
using grapes from select vineyards in the Lodi
region. Known for its classic
Mediterranean-like climate of warm days and
cool maritime breezes, Lodi produces
well-balanced Viognier grapes, which
combine delicate floral aromas with full, ripe
flavor.
In 2014, California experienced its third
straight year of outstanding quality across all
varieties. The winter months were recorded
as some of the driest in recent years, but light
rain showers in early spring provided a solid
foundation for an ideal bud break and fruit
set. Warm and rain-free, the dry conditions
throughout the rest of the growing season
produced smaller berries than usual,
resulting in concentrated flavors, bright
aromatics and balanced acidity.
All of the grapes were harvested in the early
morning hours to minimize phenolic
extraction from the skins. At the winery, the
fruit was gently pressed into stainless steel
tanks where it was cold settled for two days
before racking the clean juice into
fermenters. The juice was inoculated with
yeast strains ideal for producing floral and
stone fruit characteristics in the wine. The
cold slow fermentation lasted over 20 days in
100% stainless steel tanks. Once the wine
reached its desired aroma, flavor and alcohol
balance, it was then racked, blended, gently
fined and filtered.
TECHNICAL DATA
APPELLATION: California / ALCOHOL: 13.5% by volume / TOTAL RS: 0.98 g/100ml / TOTAL ACID: 0.55 g/100ml / FINAL pH: 3.42
B O L D . S O P H I S T I C AT E D . W I T H A H I N T O F G N A R LY .
© 2015 GNARLY HEAD WINES, MANTECA CA 95336
VINTAGE
WINEMAKING