- Tech Sheet
100% estate-grown Napa Valley Viognier
Grapes were harvested at an average 23.9o Brix, fermented and then aged 8 months in 100% French oak (12% new, 88% 1 – 2 year old barrels and puncheons). The lees were stirred both during and after fermentation, and the wine was bottled in June 2010.
The 2009 Viognier growing season began with budbreak at the end of April, almost one month behind 2008. Bloom followed rapidly just three weeks later. August was slightly cooler than average based on degree day records for the past seven years on the home ranch.