California Viognier doesn’t get any richer than this. Although it’s dry, it has high-alcohol glycerine that gives a honeyed sweetness to the flamboyant pineapple, nectarine, peach and lemon cream flavors. Drink this unctuously soft wine as a cocktail by itself with savory appetizers. ——S.H.(3/1/2010)—— 88

Sugary sweetness is this Viognier’s problem. Other than that, it’s crisp and clean and very ripe, with pineapple jam, creme brulee and vanilla cookie flavors.——S.H.(4/1/2009)—— 84

Adelaida is assembling a good track record with this wine. It’s from the cooler western portion of the appellation, so that crisp acidity provides a fine framework for the slightly sweet tropical fruit, wildflower and spice flavors. With its exotic personality, it’s best paired with strongly flavored, complex dishes that combine poultry, game or shellfish with fruits, nuts and honey.——S.H.(5/1/2008)—— 89

Here’s a big, full-bodied, gutsy Viognier with robust acidity and mouth-filling flavors of baked peach pie. Thoroughly dry, it also has an herbal, mineral side that anchors it. Very nice. ——S.H.(11/15/2006)—— 88