- Tech Sheet
100% estate-grown St. Helena, Napa Valley Viognier.
Grapes were picked at an average 22.4o Brix and chilled at 30°F for twenty-four hours before cold pressing, to preserve the aromatics and freshness in the fruit. The juice was fermented and then aged 8 months in French oak puncheons (12% new and 88% 1 – 2 year old barrels). The lees were stirred both during and after fermentation, creating a rich, round mouth feel and subtle oak influence while preserving the inherent balanced acidity and elegance in the finished wine. The 2010 Viognier was bottled in August 2011.
The 2010 growing season saw significantly cooler and below average spring temperatures through late May, delaying vine phenology. The Viognier bloom in the first week of June was one of the latest recorded in the last ten years, and the period from budbreak to bloom was one of the longest to date. The long cool growing season was advantageous for the white varieties at the St. Helena estate. Their aromas and flavors are excellent and the wines come across as having a great deal of freshness.