When it comes to making Viognier, we aim for a very different style than what is typically produced in California, showcasing what can be done with the variety on the extremes of the coast. 2019 was a banner year for our desired style, with a long, cool vintage that allowed us to pick late in the season on October 11th. This year we chose to ferment in 40% in stainless steel and the remaining 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. Effusively aromatic, it bursts forth with notes of lemon curd, pineapple, white peach, crushed rocks, green banana, and ginger. The palate is bright and mineral driven, showcasing notes of lemon, white flowers, granny smith apple, pomelo, with a subtle briny character. It finishes taut and crisp, framed by its crunchy acidity.
186 cases produced
Fermented & aged 6 months in 60% neutral French oak & 40% stainless steel
No malolactic fermentation
Drink now thru 2025