FACT SHEET
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VINEYARD NOTES
Usual warm 95+ Fahrenheit days with cool diurnal 50+ Degree nights. Wind was more predominant than usual at this rocky granite site creating dry and concentrating conditions. Ripening was happening fast and acids tended to not want to hold, so an early as possible picking date was needed. The grapes were hand harvested and strategically picked at flavor developed ripeness, yet enough to have acid and tension in the final wine.
WINEMAKING NOTES
The grapes were whole cluster pressed into stainless steel, and acid was slightly adjusted to hold the tension during and after fermentation. Then the Viognier juice was transferred to 6 year used barrels Eastern European Oak for a spontaneous barrel fermentation. After the wine went dry, 50% of the wine was transferred with the lees to stainless steel barrels to retain freshness and varietal character. Lees were stirred once a month for 6 months, and on the seventh month the wine was transferred clear and bottled with sterile filtration, so increased sulfur was not needed.
TASTING NOTES
An extroverted nose displays perfumed rose and jasmine flower petal, ripe Comice pear and apricot jam. Yet it is restrained enough to yield a chalky stone minerality that makes it serious and focused. This wine has a creamy and mouthwatering texture, yet a mouth-feel that is dry and marked with a richness that begs for another sip. Great tension of acid and tannin will allow this wine develope over the next 8 years and beyond.
FOOD PAIRING
Indian dishes that are savory and aromatic to match the wine. Can handle a little spice, but not too much. Chicken thighs in creamy curry with cilantro and coconut milk, Thai pork with generous basil and rice, and even rich and buttery seafood dish.