- Tech Sheet
100% estate-grown Napa Valley Viognier
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.
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.