2010 Viognier

Winemakers Notes

After 24 hours of cold storage, the Viognier fruit was whole cluster pressed [Champagne program] and the juice transferred to stainless steel tanks for natural settling. Sulfur was added and tartaric acid added, to adjust the PH. After 48 hours part of the juice was transferred to neutral French oak barrels and the remainder racked off to tank where primary fermentation was initiated.
4 Different yeasts were used, no natural fermentations were done this year as the sugar levels were extremely high and we were worried about potentially stuck fermentations. Fermentation was finished in 28 days after which the wine was racked off the gross lees [lees that settles in 24 hours]. Sulfur was added 7 days later to prevent the onset of secondary fermentation.
The wine was matured on the gross lees for 8 months prior to bottling.
Prior to bottling, the components were blended together and cold stabilized. Bentonite was added to ensure the wine was protein stable and then sterile filtered.
268 cases were produced
Bottled June 1, 2011
Color – Pale straw color
Nose – Initial hints of green apples with honeysuckle and peaches following
Palate – Fruit forward style of wine with yellow fruits, subtle hints of oak all balanced by vibrant acidity.
This wine will continue to improve 2-3 years after bottling.
The wine consists of 3 components:

  • one third barrel fermented and matured
  • one third tank fermented, barrel matured
  • one third barrel fermented and tank matured

Blend: 100% Viognier
Analysis: Alcohol 14.8%
R.S 0.2% or 2g/L
P.H 3.31
FSO2 32ppm
TSO2 108ppm
Skin Contact: None – Whole Cluster Pressed
Yeast: GRE – Rhone 4600 – VL2 – RHST
Fermentation: Both Tank and Neutral Oak Fermentation
Lees Aging: 8 months on fine lees
Harvest Date: Last week in August