Initially planted in case we want to co-ferment Viognier with Syrah, Viognier has become a quiet favorite with the wine club and in the tasting room. With only a few acres planted, the wine seldom makes it out into the world of distribution.
The early-ripening Viognier enjoyed a warm, moderate growing season. After March rains, mild weather allowed for a healthy crop and we harvested the Viognier before any significant heat events.
AT THE WINERY
We aim to showcase the purity of the Viognier varietal profile and the expression of our site. Careful, gentle pressing ensures the Viognier stays delicate and the wine is aged without new oak. In 2016 we separated two distinct press cuts, one at almost no pressure and one that extracted about 40% more juice from the skins and pulp. We ended up preferring the weight and texture of the combined lots and blended the two four months prior to bottling. We also inhibited malolactic fermentation to keep the wine fresh and lively.
Fresh, crunchy pineapple and firm tropical fruits skate over a flinty crispness while maintaining substantial weight through the palate. Taught pear, tangy lemon and then an interesting blood orange flavor almost hinting at red fruit. Wild honeysuckle - sucked right out of the plant - closes the pure, lively wine out with a smile.
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