Viognier. I first heard about this (at the time) relatively unknown grape years ago when my aunt (whose name is Pam by the way) read somewhere that it would be "the next big white" and passed along the information.
Long Island doens't have many, though one of them, from Bedell Cellars, is good. Other than that, I've only tasted a couple in passing, which is why I asked Alder at Vinography to suggest some of the best he's had so that I can introduce myself to the grape a bit. Haven't bought them yet, but I will.
Nena and I opened this Spencer Roloson release while helping her parents prepare for their annual post-Xmas bash.
Eyes: Light straw yellow with an ever-so-light greenish tinge at the edges
Nose: I got aromas of anjou pear, honey and golden delicious apples. One of the other tasters identified "like biting into a slightly unripe red plum."
Tongue: The honey and anjou pear persisted with decent acidity through the mid-palate but too much alcohol made this wine hot at the end. The heat really threw the balance off completely.
Food: I would think that something rich and creamy (alfredo sauce maybe?) would help cut through the high alcohol and mellow the wine out some.
Overall: A little disapointing. I loved the nose and the early flavors...but the heat on the back end really charred the experience. So far Spencer Roloson is batting .500 with the third (Tempranillo) and clean-up (Syra) wiones still to be tasted.