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Vanilla, cotton candy, honeysuckle, white peach and pear aromas dominate on the nose. This wine is crisp and vibrant on the palate. Round mouthfeel finishes with bitter pith and stone fruit notes lingering on the palate.
The 2017 Santa Ynez Valley Viognier comes from a neighboring ranch, the La Presa vineyard. Seven tons of hand-picked grapes were sent whole cluster, direct-to-press and the juice was extracted from the skins over a gentle two-hour press cycle. The juice was allowed to settle at cold temperatures and then racked off the gross lees for primary fermentation in stainless steel tanks. We take care to limit the amount of oxygen allowed to contact the juice and promote aromatic expression of the grape through fermentation practices and yeast selection. The finished wine was racked off of fine lees, ⅔ to a stainless steel tank, ⅓ to neutral barrels. No Malolactic fermentation was allowed. In April 2018 the blend of the stainless and barrel lots were blended together in preparation for bottling in May.