Vinous 91 points - (made by Mark McNeilly, who does 40% of this wine in concrete eggs and the rest in used Burgundy barrels; partial malolactic fermentation): Good pale straw-yellow. Fresh aromas of peach, flowers and mint. Good intensity and definition to the musky peach, citrus and spicy oak flavors. At once delicate and gripping on the musky, dry finish. Fermented very cool, with the maximum temperature only reaching 63 degrees, according to McNeilly.
Wine Advocate 92 points - Made by Mike MacMorran and coming 70% from the estate Force Majeure Vineyard and 30% from Ciel du Cheval, the 2012 Viognier is 100% Viognier that was aged half in concrete and half in neutral oak. Made in a steely, fresh style, yet with plenty of building richness, it offers up pure aromas and flavors of white peaches, pear, citrus rind and subtle hints of flowers as well as a medium-bodied, juicy and perfectly balanced feel in the mouth. Slated for release next year and opening up beautifully in the glass (it was just bottled at the time of this tasting), I suspect it will gain additional weight and richness prior to release. Classy stuff and very well done. Drink now-2015. (Jun 2013)