This wine is 100% clear, fairly light in color with little to no flocculation. The nose is quite floral and tropical with aromas of peach, pineapple, honeysuckle and mango with subtle hints of baking spices.
The palate is lighter and brighter than previous versions, due to the elevated acidity in the wine. The flavors are more on the yellow spectrum while the palate shows great length and concentration. There is some nice weight and balance to the wine and the acidity prevents the wine from becoming too cloying or viscous. May be laid down for a few years but I think this will drink beautifully from 6 months after bottling.
The fruit for this wine comes from the vineyard in front of the house, and was machine harvested September 4th 2019.
The fruit was immediately transferred to press with only the light press fraction used for the wine. Viognier if heavily pressed and can become quite phenolic [bitter] so great care is taken to press the fruit gently.
The juice was transferred to tank and was cold settled for 2 days without the use of enzyme, before being racked off to tank for fermentation. Fermentation was initiated with the addition of yeast GRE, chosen for it’s ability to produce tropical and fruit aromas as well building mouthfeel and texture.
Fermentation was conducted as slightly warmer than normal temperatures and was completed in 11 days. After a 2 days settling, the wine was racked off the gross less and matured on fine lees for 5 months.
Prior to bottling, the wine was both protein and cold stabilized before receiving a PVPP fining which is used to reduce the bitterness in the wine. The wine was sterile filtered and received further acid additions, before being bottled January 31st with a free sulfur of 25ppm.