2022 "SEIZA" Sonoma Coast Viognier/Grenache Blanc

$40 / Bottle (750mL)

The characteristics of the grapes reflects its environment—a complex fruity nose and subtle savory taste.

The Vintage

The ongoing drought presented somechallenges — limited rainfall and warm growing conditions throughout the summer months resulted in a speedy harvest with lighter yields. The conditions brought smaller berries with exceptional quality and
concentrated flavors. The vineyards are in a cooler region of the coast. Cool evenings allowed the fruit to ripen steadily and gradually, which set an easy pace. These cool evenings also meant the fruit retained its natural acidity, leading to well-balanced finished wines. Small Batch Quantity.

The Wine

Seiza is being in the now. Harmony of Viognier and Grenache Blanc complement each other, not one standing above the other. The push-and-pull between satisfaction and longing makes it hard to resist a second sip! The wine is naturally light, fresh, and accompanied by a smooth palate. Fresh and bright, this wine delivers layered aromas of stone fruit with hints of floral notes. Medium-bodied and balanced, the palate features vibrant acidity, carrying the delicious fruit flavors through to a mouthwatering finish of fresh cut pineapple and citrus.

Food Affections

  • Pair with Cheeses 

  • Pasta with vegetables (any sauce – red or cream) 

  • Seafood, Sushi, and Shellfish

  • Poultry and Pizzas, or Flatbreads 

  • Spicy Cuisines: Thai, Indian, Vietnamese, and Mexican 

  • Steak filet or steak tartare

Varietal50% Viognier
50% Grenache Blanc
AppellationSonoma COast/Sonoma County
HarvestSeptember 21st
WinemakingFermentation/Aging Stainless Steel on Lees
Residual Sugar0.4g/L
TA6.4 g/L

Easy Bolognese Recipe

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 pound ground chuck beef
  • One 28-ounce can crushed tomatoes
  • 1/4 cup flat-leaf Italian parsley, chopped
  • 8 fresh basil leaves, chopped
  • Salt and freshly ground black pepper

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano. Add to any of your favorite pasta.

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Look familiar... spills

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