With Viognier we aim for a style so much different than what is typically produced in California, choosing to showcase what can be done with the variety on the extremes of the coast where it struggles to ripen. Things really came together in 2018, as we had a nice long growing season, ultimately picking the Vio on October 11th with perfect chemistry. This year we chose to ferment 40% in stainless steel and the other 60% in older French oak barrels, giving us a good balance of bright, fresh elements to go with the slightly more textured component of the oak aged portion. Extremely floral and racy, it features a highly perfumed nose of tropical fruits, citrus, white flowers, and pollen. The palate is extremely fresh and vibrant, showcasing candied lemon, pineapple, white orchard fruits, and a brilliant streak of acid and minerality.
168 cases produced
Fermented & aged 6 months in 60% neutral French oak & 40% stainless steel
No malolactic fermentation
Drink now thru 2025