Abacela produces a dense, mineral-driven style of Viognier, vertically layered with a mix of citrus skins and fruits, notably grapefruit and pineapple. There’s even a finishing kiss of honey, though the wine is quite dry. A delight. ——P.G.(10/1/2010)—— 91

Estate-grown grapes ripened to 25 brix deliver a substantial Viognier, dense with citrus fruit, lemon zest, pineapple and mineral flavors. It’s concentrated and expressive, with mouth-cleansing acids and refreshing purity.——P.G.(10/1/2009)—— 91

Stainless-steel fermentation and picking the grapes at a relatively low brix (24.2) yields a crisp wine with lime skin, grapefruit and hints of quinine. The opening flavors extend into a mid-palate cut with tart acids and adding white peach, melon and nectarine to the fruit. It finishes bone dry, like a twist of lemon.——P.G.(10/1/2008)—— 89

Whoa! Welcome to Hawaii! This is like a mouthful of the tropics, with everything from coconut oil to banana waffles. Pineapple and peach, mango and hints of honeysuckle are all in the mix, and this aromatic, evocative wine is nicely balanced at 14.1% alcohol. It finishes bone dry, like a twist of lemon. ——P.G.(12/1/2006)—— 89

This new vintage brings down the alcohol (from 15% to just under 14%) and the price of this pleasant, well-made Viognier. Citrus and apricot fill out the fruity midpalate, and it’s a round, peachy wine without any of the bitterness or heat that can plague overripe Viognier. The aromatics are clean and simple; though it does not have the extra dimensions that the best Washington Viogniers can sometimes express, it does not suffer from the flaws the Washington Viogniers can sometimes express.——P.G.(11/15/2005)—— 87