Partially fermented on 20% French oak staves
Vibrant aromas of melon, pear, and apricot with traces of pineapple and grapefruit, continuing into a sensational and crisp fruit finish.
Sourced from four award-winning vineyards including 35% Tudor Hills Vineyard, 26% Gunkel Vineyards (Estate), 23% Coyote Canyon Vineyard and 16% McKinley Springs Vineyard.
Throughout harvest, Winemaker Richard Batchelor worked closely with local growers and visited each vineyard to taste for maturity and ripeness to determine the precise moment to pick the fruit. Grapes were harvested during the cool hours of the morning to preserve bright fruit notes and destemmed into the press, where each lot was processed on a champagne cycle. This is a slower press cycle that is extremely gentle on the fruit ensuring optimum fruit character is preserved. The juice was kept separate and partially fermented in stainless steel tanks with French oak staves. Once fermentation was finished, this wine was blended together to encapsulate the varietal character and highlight the harmony arising from the wood fermented portion.
Cases Produced: 6,018 - The largest producer of Viognier in the Pacific Northwest!