100% Viognier, 100% Estate, Santa Ynez Valley
Oak toast, char, nutmeg and spice in the nose. Viscous and weighty mouthfeel, honey and apricot, vibrant acidity and length, caramel toast and long finish.
Linda’s Vineyard Viognier was the first grape lot we processed in 2017. Coming in before the heat wave around the Labor Day weekend, but definitely the smallest crop seen from this block in some time. The grapes were loaded direct-to-press and the juice was allow to settle for two days at cold temperature. Thereafter, we racked the juice directly to barrels (a combination of 75% once-used French oak and 25% neutral French oak barrels). This wine was allowed to ferment with native yeast and topped and stirred monthly. The wine underwent partial malolactic fermentation and spent eight months in barrels before bottling.