Aiming to preserve the intense fruit and aromatics of the variety, this Viognier was fermented and aged in 100% stainless steel. Hand-picked in the early morning, the cold grapes were pressed within moments after coming off the vine. Following juice settling, a long, cold fermentation commenced. Malolactic fermentation was inhibited to preserve acidity, keeping the wine fresh and crisp.
Challenging weather still yielded a large harvest. We began harvesting on August 30th, picking some Grenache to be used for Rosé at low brix (sugar content). The combination of hot weather and a heavy crop slowed things down a bit after that. It is belived that temperatures over 104 degrees cause vines to shut down, and we had quite a few of those days this summer. We picked at night, so the fruit came in nicely chilled. Then, a searing heat wave in September singed some canopies. (Canopy management is an important aspect of viticulture due to its effect on grape yields, quality, vigor, and the prevention of grape diseases). Then, moderate temperatures slowed down sugar development. In early October we got in quite a few small hand picks and completed another large harvest.
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