Harvested extremely ripe, this vintage of viognier had an extremely small yield at the press - to combat some of the loss due to dehydration, a portion (about 30%) was destemmed and fermented on the skins. Aromatic white varieties often do well with some time on skins, and this viognier was no exception - the “orange” component of this blend fermented on skins for nearly 1 week before pressing and finishing primary fermentation in stainless steel barrels. The majority of the volume was pressed and fermented traditionally - in a mix of stainless steel and oak (30% 1 year old American oak in the bottled blend)

Golden color. Ripe & tropical stonefruit - peach, apricot, mango. Sweet baking spices - clove, marzipan. Powerful mouthfeel, with some phenolic presence adding structure and grip to the experience.