This blend of 61 percent Chardonnay and 39 percent Viognier from the cool 2011 vintage is the ideal pairing for grilled salmon or other fatty fish, just in time for grilling season.
Winemaker John Bookwalter starts with quality fruit. Connor Lee consistently grows some of the best Chardonnay in Washington state. The fruit is fermented and aged in 100 percent stainless tanks, eschewing the use of oak barrels.
The result is an elegant and balanced wine. Aromas of white flowers, lemon zest and Asian pears lead to a palate of honeydew melons, more Asian pears, green apples and Meyer lemons.
The lithe acidity on the citrusy finish cuts through rich and oily salmon. The wine is available for $20 at the tasting room in Woodinville.