In early tasting, this Viognier showed lovely tropical fruit aromatics with a distinct toasty oakiness. Over time, the palate has integrated, with the fruit marrying well with the oak and rich, unctuous flavors filling the palate. This plushness carries through to the smooth, toasty tones of the finish.
Picked pre-dawn, the fruit was pressed and into a settling tank by 9 AM. The next day, we racked the juice into a 500 liter neutral French oak puncheon, a 228 liter once used French oak barrel and a 75 gallon stainless steel barrel for fermentation. After 15 days of sedate fermentation in the mid-60 degree range, the oak cooperage was topped from the SS and fermentation concluded at the 21 day point. Malolactic fermentation was sluggish, completing late the following spring. During the first 4 months of barrel aging, we occasionally stirred the lees into the wine to encourage a creamy texture in the finished wine. The wine was barrel aged for 19 months, and bottled in April, 2015. The wine was filtered on the bottling line.