Our aim is to produce a Viognier that honors the varietal’s rich, floral character while showcasing a clean structure that is reflective of our estate vineyard. The 2012 vintage greets the nose with abundant aromas of fresh citrus, stone fruit, jasmine and honeycomb. A beautifully weighted palate offers lush, viscous flavors of peach, apricot, pear and lime zest. Sleek, steely acidity brings crisp balance to the finish.

The two estate Viognier blocks were harvested on September 17 and September 26 as each reached peak maturity. The growing season was warm but not hot, allowing the fruit to achieve full ripeness at lower sugars for excellent balance. The juice was cold fermented in stainless steel to retain freshness and aromatic complexity. After fermentation, 50 percent of the wine was racked to a French oak tank, where it aged for six months on the lees to gain enhanced mouthfeel and texture.