This much-sought-after, estate-grown Viognier is in short supply in 2011, but it’s exemplary for its structure and class. Flavors of lime skin and grapefruit, wet stone and citrus abound. The cool vintage led to low yields—under two tons per acre. All neutral oak was used. — (11/1/2012) —91

Estate-grown, barrel-fermented, and richly extracted, this young Viognier has not yet shed its sharp edges. The fruit is generous and compact, a mix of peach, apricot and pineapple, with liquorous barrel flavors dominating. — (12/15/2011) —88

This new vintage of Abeja’s estate-grown Viognier is back to a richer mouthfeel after the high acid 2008, with generous citrus and stone fruits—peach and pear—candied lemon and pineapple, highlighted with cinnamon spice. Flat out yummy, roundly fruity, and long-lasting, with butterscotch ruling the finish.——P.G.(12/31/2010)—— 93

Tank sample, 100% estate, May 1 ’09 release. 180 cases; winery only. An unusually bright and racy style, with plenty of natural acidity, fresh lime and citrus, hints of white peach and a refreshing minerality. This is a glorious springtime white wine; you can almost taste the flowers. The impression of lime and citrus is immaculate and without any bitterness. ——P.G.(8/1/2009)—— 92

From estate grapes, this ripe (14.7% alcohol) Viognier is loaded with green apple, lime, grapefruit and pear skin flavors. The fruit is set up by firm acids, and there is a suggestion of honeycomb in the finish. Balanced and crisp, it walks the delicate line that the best Viogniers do; hinting at bitter without being unpleasant, and ripening the fruit without becoming either hot or flabby. ——P.G.(11/1/2008)—— 90