Nose
The intense aromas of nectarine, jasmine, lemon curd and lavender are all classically viognier.
Palate
The palate is unctuous and luscious, but retains a lightness that comes from maintaining the grape’s acidity through prevention of malolactic fermentation.
Growing Conditions
2015 was an absolutely stunning vintage for our Viognier. Four years of drought and some inclement weather during bloom collaborated to naturally thin this variety and the quality of the resulting fruit was superb.
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Harvest
Harvested: Sept. 2015
Bottling
Bottled: Feb. 2016
Winemaking
After hand harvesting, we elected to ferment 100% of the wine in neutral French oak barrels (more than five years old and devoid of the flavor compounds that contribute to “oakiness”), while in the past we have done 40 – 60% stainless fermentation. This choice was made because for several years we’ve preferred the barrel-fermented lots and the roundness that aging on the lees contributes to the palate.
