Distinct aromas of pear, apricot, orange blossom and honeysuckle with a fresh, bright demeanor.
These grapes were grown in two of our vineyards, both in the Sonoma Coast appellation,
which has a world renowned reputation for producing excellent fruit. The soil is mineral-rich and needs very little irrigation. The vines are bathed in early morning fog and warmed by
afternoon sun. Viognier grapes are late to ripen and picking them at the right time is crucial to the grape quality.
The grapes for our 2016 Estate Viognier were hand-harvested in the morning to retain
freshness. Once at the winery we destemmed the grapes and gently pressed them into a stainless steel tank. Here it was chilled and settled for two days before racking to neutral French oak barrels and stainless steel tanks for fermentation. We inoculated some lots and other lots were allowed to ferment naturally. The wine began malolactic fermentation but was stopped half way through. Malolactic adds richness and body but stopping it early keeps the wine fresh and lively. Once fermentation was completed the lots were carefully selected and blended to produce this outstanding Estate Viognier.