2008 Viognier

Blend and Grape Sources

100% estate-grown Napa Valley Viognier

Harvest Dates
August 29, 2008
Winemaking Data

Grapes were harvested at an average 24.1o Brix,  fermented and then aged 8 months in 100% French oak (17% new, 83% 1 – 2 year old barrels and puncheons). The lees were stirred during and after fermentation, and the wine was bottled in May, 2009.

Winemaker Notes

The 2008 Viognier growing season began with budbreak during the last two weeks of March. During this time Northern California experienced a record-setting cold spell that lasted a full month, threatening frost damage each night. Fortunately, the Viognier block suffered no ill effects from the cold. 

By the third week of July veraison was nearly complete. As the growing season progressed, fairly consistent summer temperatures allowed even ripening within the clusters. Grapes were harvested on August 29th when fruit was at the height of ripeness, capturing beautiful aromatics while preserving the desired acidity. 
The finished wine exudes aromas of apricot, honeysuckle, Meyer lemon and crushed rock, followed by a persistent, juicy finish. As a result of partial malolactic fermentation, bright acidity seamlessly balances sweet fruit characteristics.
Wine Notes (PDF)