The fruit was whole-cluster pressed, chilled to 48 degrees, fermented with the maximum temperature of 60 degrees for 30 days to emphasize and preserve its fruit. As in the past, it was made in the clean, refreshing, fruit driven style. After the primary fermentation, ML was arrested and the lees stirred before being filtered and bottled.
Here is another classic viognier in our style, which means different than most as it was vinified to retain some of its malic acid. Fermented and aged entirely in stainless steel, it smacks of its exuberant signature aromas of peach, white flower, pineapple. It is crisp, clean and focused, perhaps a touch riper than previous versions. Enjoy it over the next 5-7 years and pair with crab in season, though any fish or fuller cheese would also work well.