Classic Viognier aromas; bright expressive gardenia, white flowers, apricot jam, peaches and nectarine additional aromas of fennel with a hint of anise. Palate confirms aromatics being rich, viscous and luscious predominated by honeysuckle, yellow apple and peaches. The acidity has a profound impact that helps balance the alcohol and restrains the richness and a crispness to the finish. Fennel notes moderate the stone fruit from being too prominent.
All three cohorts were picked early in the mornings and were whole cluster pressed, sent to stainless steel tanks where they were chilled to aid the separation of the juice from the solids. The second and third harvests were then racked to the stainless-steel tank that was fermenting. Fermentation temperatures were kept at 58-60 oF and total fermentation time was seven weeks. Racked off gross lees, the fine lees were stirred for seven weeks to produce more viscosity/texture.
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