- Tech Sheet
100% estate-grown Viognier from our Spring Valley Vineyard and Larry Hyde & Sons Vineyard.
After early morning picking at an average of 23.3˚ Brix, grapes were held overnight in cold storage before pressing. Barrel fermentation with native yeast followed. The Viognier was aged for seven months in one- to three-year-old French oak puncheons and barriques before bottling in May, 2013. The lees were stirred during and after fermentation to enhance the rich mouth feel while preserving the inherent balanced acidity and finesse in the wine.
This was the first year of incorporating a new estate Viognier block to the blend from our Larry Hyde & Sons Vineyard in Carneros. The Viognier grown in Carneros is in a cooler area of Napa Valley than our planting at the St. Helena estate. The cooler climate allows for a longer hang time of the fruit, showcasing delicate floral aromas and more acidity. Both vineyards blend seamlessly together, offering classic white floral and mineral characteristics and hints of Kaffir lime zest. The palate is layered with honeydew melon, peach and apricot flavors followed by a full-bodied, unctuous finish.
The 2012 growing season was excellent. It was a warmer year than the prior three, lining up more closely with the 2008 growing season’s temperatures. Bud break occurred in April and both bloom and veraison were earlier than in 2010 and 2011. The weather during the growing season was on our side, with perfect warmth at bloom all the way to harvest.