Favia

Suize Amador Viognier

9.225 ratings
9.29 pro ratings
Napa Valley, California, USA
Viognier
Turkey, Squash & Root Vegetables, Chicken, Pork, Nuts & Seeds, Hard Cheese, Soft Cheese, Shellfish, Quinoa, Mushrooms, Chili & Hot Spicy, Fish, Herbs, Asian Cuisine, Veal, Potato, Shellfish, Crab & Lobster, Quinoa, Farro, Brown Rice, Onion, Shallot, Garlic
Top Notes For
Jeff Collins

Owner Peabody's Wine & Beer Merchants and Benchmark Provisions

9.0

Cali Condrieu.

Cali Condrieu.

Aug 6th, 2020
Mike R
9.3

Really really good @David L just like you like it - all smiles

Really really good @David L just like you like it - all smiles

Jun 6th, 2018
Sondra Bernstein

Owner of the girl & the fig, the fig cafe & winebar, Author of Plats du Jours, the girl & the fig's Journey through the Seasons in Wine Country and the girl & the fig Cookbook

9.0

Gentle flavors, elegant honey, easy drinking

Gentle flavors, elegant honey, easy drinking

1 person found it helpfulMay 8th, 2015
David L

12' Favia Suize Viognier. It's my last 12'. I will enjoy it with a spinach fettuccine with corn and basil😉.

12' Favia Suize Viognier. It's my last 12'. I will enjoy it with a spinach fettuccine with corn and basil😉.

May 27th, 2016
Ron R
9.4

Nothing like the old world, but excellent all the same. Finishing sweet and utterly complex.
@Paul Treadway we need to do a tasting with @David A Lentine. Where are you located?

Nothing like the old world, but excellent all the same. Finishing sweet and utterly complex.
@Paul Treadway we need to do a tasting with @David A Lentine. Where are you located?

Apr 3rd, 2016
David L

12' Favia Suize Viognier. Drink at cellar temperature, if not a little warmer. The complexity of this wine is simply amazing. An abundance of floral & citrusy notes on the nose. I get tropical fruits, glazed donut, orange peel, Keylime pie.The acidity is supple/light throughout the glass. Bed rock & slate are also mangled in that glass. Can't help but notice that the color is a little darker (then 10 months ago). Drinking wonderfully now. It also has the potential to age a few more years!

12' Favia Suize Viognier. Drink at cellar temperature, if not a little warmer. The complexity of this wine is simply amazing. An abundance of floral & citrusy notes on the nose. I get tropical fruits, glazed donut, orange peel, Keylime pie.The acidity is supple/light throughout the glass. Bed rock & slate are also mangled in that glass. Can't help but notice that the color is a little darker (then 10 months ago). Drinking wonderfully now. It also has the potential to age a few more years!

Feb 19th, 2016
David L

12' Favia Suize. Pale yellow in color. Honeysuckle & wildflowers on the nose...is quite inviting. Big and rich front & middle palate. I get donut glaze, orange peel, key lime pie. Layers of floral notes, with a blast of stones, acidity on the backside. Full-bodied . 5/7 years in it. Great with Thai food tonight!
The wonderful thing about a great Viognier... you taste a little bit of everything in it. Love that!

12' Favia Suize. Pale yellow in color. Honeysuckle & wildflowers on the nose...is quite inviting. Big and rich front & middle palate. I get donut glaze, orange peel, key lime pie. Layers of floral notes, with a blast of stones, acidity on the backside. Full-bodied . 5/7 years in it. Great with Thai food tonight!
The wonderful thing about a great Viognier... you taste a little bit of everything in it. Love that!

Dec 18th, 2015
Matt Sterr

Pure and expressive nose. Honeyed palate. Unique and almost ostentatious. But in a good way.......

Pure and expressive nose. Honeyed palate. Unique and almost ostentatious. But in a good way.......

Aug 26th, 2015
Jasmine Hirsch

Sales & Marketing Hirsch Vineyards, founder In Pursuit of Balance

9.1

Listening to Andy Erickson talk about his Viognier. This guy is a badass.

Listening to Andy Erickson talk about his Viognier. This guy is a badass.

Feb 5th, 2015
P Plusquellec

This one may be a bit over the top compared to past bottles I've had

This one may be a bit over the top compared to past bottles I've had

Oct 25th, 2020