The wine is brilliantly clear with a darker than normal appearance. The nose carries everything you would expect from a Viognier with notes of Jasmine, white peach, floral tones, and turning a bit more tropical with aeration. This wine has great acidity and that is immediately evident upon entry into the mouth. There is good length and richness, without being oily or flabby and the finish is long and lengthy. The initial flavors are of yellow fruits [apricot, pineapple, yellow melon] but there is a citrus or stone fruit character underneath. A wine that will offer some immediate enjoyment but has enough structure and complexity to warrant a few years in the bottle.
The fruit for this wine was machine harvested and came from the two blocks directly in front of the estate. The fruit was transferred immediately to press and the free run juice and medium press juice were separated into two tanks and fermented independently of one another. The heavy press fruit went to our LVD program. Primary fermentation was completed in 19 days, after which a sulfur addition was made and the wine allowed to settle. The wine was racked off the gross yeast and aged on fine lees for 6 months with stirring occurring every two weeks. Prior to bottling, both tanks were protein and cold stabilized and then sterile filtered to remove any un wanted sediment and yeast. Both tanks were combined and the wine bottled March 10th.
606 Cases produced.