- Tech Sheet
100% estate-grown Napa Valley Viognier.
Grapes were harvested at an average 23.7° Brix and fermented in stainless steel tanks with the lees stirred during and after fermentation. The wine was aged 10 months in 100% French oak (5% new, 30% 1 year old, 65% 2-3 years old), and bottled in June, 2008.
Notes of caramel, nutmeg and heady floral aromas followed by tobacco, white pepper and black plum pave the way for great texture on the palate, velvety tannins and rich earthy flavors yielding to a persistent length.
The winter months, January-March, were drier than in previous years. The soils dried out prematurely, and in order to bring moisture to the root zone we began to till early. Budbreak arrived earlier than in 2006 with the warming
temperatures that spring brought. Summer temperatures for the most part were temperate and consistent.
Due to the low rainfall during the winter months the vines matured more rapidly, canes lignified earlier and the period from veraison to harvest was shorter than our historical average. 2007 cluster weights were between 23% and 45% lower than historical weights, leading to lower yields.
We began harvesting the whites with the Sauvignon Blanc on August 17th and picked the Viognier on August 24th.