“This producer focuses on Rhône Valley varietals, and this wine continues the theme. Its apricot and very fine mineral texture are impressive and rich. Touched by spice from wood aging, the wine is generous, with the potential of a creamy, smooth texture as it ages. For now, it is fruity and rich.”
"The 2015 Viognier Madrigal has been seen before, but it has had a few months now to settle since I saw it early on at the winery. It is pretty terrific. If it is not the best Madrigal ever, it is certainly on the short list for that award. Full bodied for the grape, it is lively, vibrant and full of flavor––but in a dry, very serious way. Beautifully wrought, this should age pretty well for this grape, but there is absolutely no reason to wait now."
“The 2015 Viognier Madrigal, a Viognier partly (about 40%) aged in new French oak for six months (the rest in stainless steel), was gorgeous when I got an early look at it at the winery this summer--even though it was only in bottle for about a month. Elegant and fresh, it finishes with beautiful flavor and gentle persistence. I'd expect this to put on a little weight and come alive with more time in the bottle. It was a bit closed, as nice as it was. Still, right at the moment, this looks like a strong candidate for the best Madrigal ever made. When it is finally released here, give it several more months if you can rather than diving in immediately.”
“The 2015 Branco Lybra is a blend of 50% Viognier, 35% Arinto and 15% Marsanne, unoaked and dry. Particularly lovely this year, this is lighter than Madrigal, the winery's top white, but crisp, with some acidic zing on the finish and a touch of herbs. Very aromatic, it is a great warm weather white, fresh and lively. Yet, it has good concentration and fine persistence for this level. Is this the best vintage ever for it? I think so. There is a bit of a flinty, metallic nuance on the finish, but it didn't harm the whole, at least now and in its youth. I suspect that will get better, not worse. It should hold for a few years, too, but don't hesitate to dive in.”