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"It's a very structured wine," says Michael Zimmerman, owner of Junius Lindsay Vineyards near Lexiingon. "I think it has the traditional classic aromas of peach and apricot. It has a strong floral presence of honeysuckle. I think it has a very long finish."

The 2008 vintage is 100 percent Viognier, fermented in stainless steel. The fruit was harvested from four acres of Viognier but Zimmerman only managed 66 cases from this vintage. Viognier is a shy-bearing varietal, often inconsistent in producing fruit year to year.

Junius Lindsay Vineyards is positioning itself as a French Rhone-style wine specialist. In addition to Viognier, Zimmerman is crafting Roussane, Syrah, Petit Sirah, and recently planted Grenache, all growing in the south of France.

This recipe is reminiscent of a simple summer meal there.

Ingredients

3 Tablespoons canola oil

1 red bell pepper, thinly sliced

1 large Vidalia onion, thinly sliced

1 Teaspoon kosher salt

2 ripe mangoes, peeled and thinly sliced

3 cups thinly sliced rotisserie chicken

1/3 Cup chopped fresh cilantro

1 lime, juiced

Preparation

· Heat a large skillet over medium-high for 1 minute. Heat oil then add pepper and onion.

· Sprinkle with salt and cook, stirring often, until pepper and onion start to wilt and brown, about 4 minutes. Remove from heat and let cool to room temperature.

· In a large bowl, toss together mangoes, chicken, red pepper, onion, cilantro, and lime juice. Season with salt and pepper and serve immediately.