92 Wine Enthusiast

"Winemaker Mark McNeilly from Mark Ryan Winery makes this estate grown Viognier, and works it in the same strong, substantial, concentrated style as his own release. The mix of concrete and neutral oak fermentation brings out some nice floral highlights and a light hint of toast. The length and flavor development through the long finish are exceptional."

92 Jeb Dunnuck - Robert Parker's Wine Advocate

"Made by Mike MacMorran and coming 70% from the estate Force Majeure Vineyard and 30% from Ciel du Cheval, the 2012 Viognier is 100% Viognier that was aged half in concrete and half in neutral oak. Made in a steely, fresh style, yet with plenty of building richness, it offers up pure aromas and flavors of white peaches, pear, citrus rind and subtle hints of flowers as well as a medium-bodied, juicy and perfectly balanced feel in the mouth. Slated for release next year and opening up beautifully in the glass (it was just bottled at the time of this tasting), I suspect it will gain additional weight and richness prior to release. Classy stuff and very well done. Drink now-2015.

Focusing on site specific fruit (Red Mountain) and utilizing a variety of top winemakers who each make a specific style of wine, Force Majeure (formerly Grand Reve) is the brain child of entrepreneur Paul McBride and vineyard manager Ryan Johnson. I’ve raved about this producer in the past, and I continue to do so here. If anyone doubts that great wine is made in the vineyard, I urge you to taste through this lineup as the quality of the fruit shows in each wine, regardless of the winemaker. While this estate pulls heavily from the Ciel du Cheval vineyard, their estate Force Majeure Vineyard, which is located at the very top of Red Mountain on very steep slopes (I had car “issues” trying to get up them during my first visit in 2010) is just now coming on line and is already showing ample promise. I’ve put these wines in numerous blind tastings with the best wines in the world and they always hold their own. Don’t miss them."

91 Stephen Tanzer - Vinous Media

"Good pale straw-yellow. Fresh aromas of peach, flowers and mint. Good intensity and definition to the musky peach, citrus and spicy oak flavors. At once delicate and gripping on the musky, dry finish. Fermented very cool, with the maximum temperature only reaching 63 degrees, according to McNeilly"