- Tech Sheet
Blend and Grape Sources
100% Viognier from our Spring Valley Vineyard in St. Helena.
St. Helena, Napa Valley
September 27, 2011
Grapes were picked in the cool morning hours at an average of 23.8˚ Brix and held overnight in cold storage before pressing. Barrel fermentation with native yeast followed. The Viognier was aged for eight months in 100% one- to three-year-old French oak puncheons before bottling in July, 2012. The lees were stirred during and after fermentation for a rich, round mouth feel while preserving the inherent balanced acidity and finesse in the wine.
The 2011 Viognier has vibrant aromas of apricot, Meyer lemon zest, orange blossom, candied ginger and hints of jasmine and gardenia. The palate is a symphony of bright acidity and stone fruit with an underlying unctuous texture. Supple and generous, the lingering finish is kissed with honey.
Overall, the 2011 growing season was cool. Winter was fairly dry, yet spring and early summer rains brought quite a bit of moisture to help replenish the soil. This cool weather affected the flowering period resulting in lower crop yields and looser clusters. The Viognier bud break was approximately one to two weeks behind the 2010 vintage and on average, bloom and veraison were later than 2010 as well.
We picked the Viognier on September 27th, the latest pick date ever for this block. The cooler weather during the growing season allowed for excellent flavor development and firm acidity in the finished wine
Wine Notes (PDF)