($75; a 50/50 blend of viognier and roussanne, co-fermented) Bright color. Compelling aroma of lemon, white peach, minerals, crushed stone and licorice. Dense, spicy and aromatic, with a lovely edge of acidity framing and lifting the creamy flavors of peach nectar, spices, rock and minerals. (The wine goes through full malolactic fermentation, but then neither of these varieties begins with much malic acidity, notes Kongsgaard.) Incidentally, Kongsgaard recommends drinking this wine within two years for its aromatic qualities. This was bottled after ten months in barrel, along with the 2006 chardonnays. Kongsgaard ages it in his two-year-old chardonnay barrels.