Vineyard Notes

Elevation: 1,550’ (516m)

Winemaking

Our Viognier was crushed and received 24 hours skin contact prior to being pressed off into a stainless steal tank for 2-day cold settling. Juice was then racked into four neutral French Oak barrels where it underwent a 10-day fermentation. After primary fermentation, one barrel went through full malolactic fermentation was restricted and the wine was aged sur lie for seven months, with regular battonage every three weeks.

Tasting Notes

Intense aromas of peaches and cream give way to a rounded mouthfeel of honeysuckle and Myer lemon followed by a long, lingering finish.