This Viognier is produced from grapes grown by our neighbor Glenrose. Sitting just across Peachy Canyon Road from our Estate Vineyard, Glenrose contains similar chalky soils and an almost identical climate that easily complements our Estate grown wines. A cooler than usual July allowed the Viognier to ripen slowly, so by the time the late August heat arrived the we could pick before the fruit got over ripe. This gives the vintage an extremely light and bright backbone.
The freshly picked whole cluster fruit was put directly into press upon receival, then underwent a 3-hour press cycle. The juice was racked to tank and cooled for 24 hours to settle out heavy lees. The juice was then racked to a combination of concrete egg tank and 500L puncheons, allowed to warm up and start fermenting. After completion of primary fermentation, the wines stayed in their fermentation vessels and were aged on the lees with monthly stirring for 6 more months. Wine was stabilized before completion of malo-lactic fermentation to allow acid to balance the richness showed in the aging wine.