The fruit was whole cluster pressed after 24 hours of chilling. The juice was racked off to tank and transferred to barrel after 48 hours of natural settling.
Fermentation commenced on its own without the addition of yeast and was completed after 10 weeks at which point the barrels were topped off and sulfured [ensuring the secondary fermentation was blocked].
The wine was matured for 10 months on the fine lees and was bottled in July of 2010 after filtration and cold stabilization.
47.5 cases produced.
Color – Golden Yellow
Nose – Coconut with hints of butterscotch and bread. Fruit aromas of peach pit and apricot
Palate – The oak comes through quite dramatically, but it balanced by good acidity and bright yellow fruits.
Aging Potential of 2-3 years
Blend 100% Viognier
Analysis: Alcohol 14.2%
R.S 0.1% or 1g/L
Cellar: Skin Contact None / Whole Cluster Pressed
Yeast Natural Fermentation
Fermentation New French Oak
Lees Aging 10 Months on the fine lees
Harvest Date First Week in September [5 rows in front of house]