2006 vintage marks a distinct change in course at Valley View as we revive are very popular dessert wine program. This Viognier was frozen and started fermentation at 38 degrees brix. Fermentation lasted four weeks where the wine finishe with a residual sugar of 14%. It was then aged in French Oak barrels for nine month. The wine exhibits intense flavors of pear and apricot, the oak adds a nice layer of spice that leads to a long intense finish that is highlighed by a hint of honey (375ml).