The fruit was whole-cluster pressed, chilled to 48 degrees, fermented with the maximum temperature of 62 degrees for 30 days to emphasize and preserve its fruit. As in the past, it was made in the clean, refreshing, fruit driven style. After the primary fermentation, ML was arrested and the lees stirred before being filtered and bottled.
With this vintage, we decided to pick earlier to show off its brightness. This wine is where the aromatic tropical flavors of mango, peach and pineapple meet lively, energetic, focused acidity. As usual, it’s all about clean fruit and not oak. Unlike most Viogniers, it has not gone through malo-lactic fermentation. It is meant for early consumption to take advantage of its crisp acidity. Try it slightly chilled and watch it develop over a few hours. We love the point when the stonefruit pit flavor emerges, as it slowly warms up.