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2019 Ballard Canyon 1NGREDIENT Viognier

1 NGREDIENT beckmen bottle shot


92 Points

A natural wine, fermented and aged on the skins for 10 months in amphora, then hand bottled and hand labelled. Learn more about our natural 1NGREDIENT label.

Taking some things we learned from the 2018 vintage and applying them to the 2019 vintage, Version 2.0 definitely shows our intent to create a wine with more focus and clarity to its expression. The 2019 wine wholly expresses the Viognier with focused varietal fruit and flavor with a few shadings of the Amphora. Our main changes to the winemaking were two-fold: one was to harvest the fruit at lower sugars (finished alcohol is 12.9%) and two was to wait to release the wine until it had aged an additional year in bottle (it was bottled last summer).

Varietally focused aromas of apricot, white flowers, peach, citrus, caramel, and ginger are clean, complex, and brilliant. The wine’s mouth is filled with more varietal fruit showing nice roundness, medium body, light tannin, and good acidity that carry the apricot, peach, citrus, and clayey, minerally (Amphora) flavors on the very long finish. Bright and light on its feet, we are thrilled to release this second vintage. A really fun, interesting, delicious wine, the 2019 1NGREDIENT Viognier is drinking beautifully today and should age effortlessly for at least the next decade or more. Crafted from 100% certified biodynamic grapes.

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  • Critic Reviews

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  • 92 Points


    Deep orange col­or. An invit­ing but also head-scratch­ing aro­mat­ic dis­play, with orange peel, hon­ey, shaved gin­ger, lemon drops, pineap­ple, white tea – fas­ci­nat­ing stuff. On the palate, this acid­i­ty is laser-focused, which becomes key in bal­anc­ing these com­plex tex­tur­al dynam­ics. Yel­low apples, lemons, pineap­ple, laced with salt­ed almonds, gin­ger, hon­ey­suck­le, with some min­er­al under­tones. Deli­cious, intrigu­ing, adven­tur­ous but clean, like a gate­way band into a unique genre, this wine has a ton to offer. Fer­ment­ed and aged on the skins in ampho­ra for 10 months.

  • 91 Points

    Wine Enthusiast

    Made from Viog­nier aged in clay ampho­ra, with no added yeast or sul­fur, this is a unique and intrigu­ing bot­tling from Steve and Tom Beck­men. Hon­ey col­ored and cloudy in the glass, the nose offers apri­cot jam, stone and sub­dued pineap­ple aro­mas, lead­ing into a palate of man­go and chalk. Edi­tors’ Choice. — Matt Kettmann

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