- Tech Sheet
Blend and Grape Sources
100% estate-grown Napa Valley Viognier.
September 14, 2006
Grapes were harvested at an average 24.5° Brix, then barrel fermented and aged on the lees for 10 months in two- to three-year-old French oak. The wine was bottled in August, 2007.
The 2006 Viognier has lovely apricot and orange blossom aromatics, a rich mouthfeel and great length. We allowed the wine to go through partial malolactic fermentation which contributed to its excellent acid balance and highlighted the purity of our estate-grown fruit.
The cool, late-ripening growing season of 2006 finished persuasively with near-perfect maturity levels reminiscent of the exceptional '91 harvest. This outcome was especially welcome because September was one of coolest on record. Unlike '91 -- where ripening was delayed by a large crop only to be rescued by hot, dry, windy weather during October -- 2006 carried a surprisingly modest crop. So it was with great relief that we received warm, dry, windy conditions at the end of October, bringing the fruit to desired maturity levels. The long growing season provided higher acid content with exceptional color and flavor. At this stage the newly fashioned wines exhibit great potential.