The 2008 growing season began with a dry winter, followed by spring’s infamous "30 year frost," which damaged about 5% of California's vineyards, including 3 acres of Bridlewood's estate vines. The unusual heat reduced the 2008 crop by about 50% in some areas of the Central Coast. As spring came to a close, a heat spike during bloom impacted flowering and berry set of the clusters. The erratic spring weather eventually gave way to a more typical pattern of foggy mornings, warm afternoons and cool nights, aiding in the accumulation of sugar and flavors in the berries. Harvest began in mid-September and wrapped up in late October, slightly earlier than typical growing seasons.

The 2008 Central Coast Reserve Viognier is a blend of grapes from several vineyards throughout the Central Coast. The vineyards were selected by winemaker David Hopkins, each for their own distinct terroir. The grapes were harvested on different days – at the peak of ripeness – and gently destemmed without crushing, before being pressed to avoid inclusion of bitter skin components. After initial cold settling, the grapes were racked, fermented and aged in stainless steel. This is a Rhône style wine that is truly one of a kind.

The 2008 Central Coast Reserve Viognier expresses an aromatic bouquet of white nectarines, honeysuckle, tangerines and rich tropical fruits. Flavors of tart guava, nectarines and grapefruit unfold on the palate, culminating in a bright, clean finish. The wine is well-balanced with a crisp acidity and moderate alcohol. Its lush, creamy texture showcases how Viognier can be big and rich, yet soft and supple. The moderate acidity and full fruit flavors make this wine a perfect complement for rich foods such as lobster, crab and abalone, or more casual fare such as pâté, fresh fruit and a variety of hard and soft cheeses.