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As one would expect from well made Viognier, Peltier Station’s 2009 Lodi Viognier walks the line between feminine elegance and sinuous muscularity. Fragrant with the scents of ripe summer fruits, (apricot, apple, and pear mostly), the 2009 Peltier Station Viognier leads with its feminine side. It is not until the wine reaches the mouth that this Viognier reveals its masculine side. On the palate is where it offers up considerable flavor and flexes its muscles. Yet, it never comes across as hot or clumsy, in spite of carrying 14.8% alcohol by volume. To the contrary, Peltier Station’s 2009 Viognier comports itself well, never losing its inherent grace and charm. For maximum enjoyment, we suggest serving this delicious Viognier at no more than 40º-45º F. Enjoy!
Viognier is generally a food friendly wine. In fact, Viognier is at its best in the company of all kinds of foods, simply because Viognier’s delicate, sometimes elusive flavors can be overshadowed by the grape’s substantive body and naturally high alcohol levels when taken without food. Consequently, we suggest pairing the 2009 Peltier Station Viognier with flavorful, even spicy fish dishes. Smoked Scottish Salmon, served with capers, onion, and cream cheese; Scallops and Pistachio Nuts, prepared in a cream sauced with shallots and herbs; Shrimp Provencal; Soft Shell Crabs, and even Lobster Stuffed Ravioli in a creamy tomato sauce will all attest to this wine’s acumen with a wide variety of flavors and foods. Chinese, Thai, and Vietnamese specialties complement this wine, too. When paired with moderately spicy dishes, the fruit and spice tones in the wine come to fore to complement rather than clash with the accompanying meal. Like a chameleon, Viognier has the ability to adapt to its surroundings, so don’t be afraid to try new and unusual pairings with it.
Looking west, one can imagine the old grape packing sheds that once graced the tracks alongside Peltier Road. From the nearby station, thousands of tons of purple and white grapes departed in the “old days” for local wineries and the cellars of countless home winemakers. Today, Peltier Station creates premium wines from the grapes which were once shipped eastward via the rusty old railroad tracks. Owned and run by Rodney and Gayla Schatz, Peltier Station is one of the brightest stars in the resuscitated Lodi Appellation.
Rodney and Gayla Schatz began Peltier Station Winery in 2002 with their first crush at the winery. They grow grapes and produce wine for numerous well-known wineries, both large and small. In addition, they craft a relatively small number of cases under their own name, with their most notable wines being Cabernet Sauvignon, Petite Sirah, Viognier, and a stunning Teroldego from a tiny two acre plot of old vines. Rodney Schatz hails from a tradition of grape growing families. His grandparents on both sides (the Marengo and Schatz families) were established growers in the 1950s, and Rodney and his wife Gayla have expanded on that tradition. In addition to cultivating some of Lodi’s finest fruit, Rodney and Gayla make their own wine from estate grown grapes with the help of JC van Staden, Peltier Station’s gifted young winemaker.
JC van Staden is a very talented winemaker whose experience comes from growing up on a farm in South Africa and working with a number of prominent wineries in South Africa, France, and the United States in order to hone his craft, before coming to Peltier Station. JC’s wines have earned Peltier Station numerous accolades and awards, including Gold Medal, Best of Class, and Best of Region winner awards at the prestigious California State Fair Wine Competition.
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