Barrel fermenting the Chardonnay allows the small amount of new oak to integrate seamlessly into the wine. This contributes freshness and subtle oak notes, along with yellow apple and ripe quince. The “batonnage” stirring of the lees as the wine ages adds a creaminess that balances out the bright acidity the wine contains as a result of not going through a full Malo-lactic fermentation.
Our Viognier is fermented and aged in stainless steel to showcase the true expression of the variety without oak notes overwhelming the palate. This process highlights the aromas of honeysuckle and the white peach in this wine. The wine is bright and fresh with an aroma of honeysuckle and on the palate a hint of orange blossom. There is also a bit of grip from some abbreviated skin contact and a round mouthfeel from its lees aging and stirring while in tank that all come together to make a complex white wine.
The aromatics are reminiscent of a Riesling with petroleum notes that quickly change to tree fruits. A citrus spiciness comes through first on the palate led by the wine’s good acidity, while the residual sugar brings about a lychee and melon note that add a long lingering finish to the wine.
