Viognier is planted at the highest point in our Huerhuero Vineyard and benefits from the cooling Pacific breezes that blow through the Templeton Gap in the afternoon. The fruit was handpicked in mid-October and only the ripest, highest quality bunches were selected. Following, the fruit was pressed in the winery and the juice was transferred to stainless steel tanks where fermentation took place. The wine was aged for six months in neutral oak barrels and lees stirring took place once every three weeks to help improve mouth feel and add complexity. This wine did not undergo malolactic fermentation. Prior to bottling, the wine was filtered for better clarity and stability. Only nine barrels of this wine were produced.
Enjoy now through 2016.
Color: Light straw
Aroma: Orange blossom, lychee, Fuji apple
Taste: Round with juicy acidity and hints of mandarins
89 Points - Jeb Dunnuck's The Rhone Report, Issue 14, December 2012