Grapes were harvested, destemmed and gently pressed on September 7. The juice was cold settled at 45 degrees F. for six days and racked to a closed top stainless steel fermented.  The clarified juice was treated in similar fashion to the Pinot Grigio, with an addition of yeast nutrient and specific yeast developed for this style of wine. Fermentation was allowed to proceed for twenty-four days at a temperature range of 52-57 degrees F., at the end of which time the wine was racked off gross lees to a second stainless steel tank and chilled to less than 35 degrees F to prevent malolactic fermentation . At this time the wine was heat-and color stabilized and maintained in similar fashion to the Pinot Grigio.  The wine was cold pad-filtered through two successive screenings of 1 micron and 0.4 micron pore size, respectively.  In the 2008 Vintage, by our treating Viognier in this manner it is our belief that we have succeeded in capturing the more delicate ethereal qualities in the aroma and palate that are often masked by the use of malolactic fermentation and barrel aging more commonly associated with the production of  this varietal wine.

Aroma: Peach, Papaya and Nectarine

Taste: Ripe Nectarine with a lingering Stone Fruit finish

Food Pairings: Seafood and works well with cream sauces