($20): Viognier is a tough grape to turn into wine.  It needs to be ripe to capture its characteristic aromas and flavors”, but even a little extra ripeness imparts an alcoholic burn to the wine.  Horton walks the line beautifully with this one.  They were a pioneer with Viognier in Virginia, realizing that the grape’s thick skin and loose bunches would protect against the region’s humidity.  A delicate whiff of white flowers alerts you to the balance that follows.  Not overdone, the ripe fruit flavors and gorgeous texture is offset and amplified by lively acidity.  It’s a good match for slightly spicy seafood or sushi. 90 Michael Apstein Oct 1, 2013