---

Notes

Grapes were hand harvested at optimal maturity on Sept 25th and Oct 10th 2019 in the cool of the morning, then gently whole cluster pressed to stainless steel tank, where it was allowed to naturally settle and clarify before being transferred and fermented.
56% Concrete Egg, 34% twice-filled Acacia Puncheon, 10% New French Oak Puncheon.
The Egg (66% of the fermentation and aging), contributes to a tiny bit of “minerality,” accentuates natural varietal flavors and aromas, and contributes more volume and mouthfeel (the egg shape allows for continual suspended yeast and natural “batonnage”). 34% was fermented and aged in a twice-filled Acacia wood puncheon (about 130 gallons – around 2x the standard barrel size with less surface area and wood impact)- this barrel contributes additional volume and mouthfeel from the Acacia wood, as well as heightened expression of floral aromas and flavors. Finally, 10% was fermented and aged in a New French Oak Puncheon (this portion also underwent Malolactic fermentation)- the French oak adding some sweet and spicy notes, and a very subtle toasty note interwoven into the experience.
Naumes Family Vineyards is excited and proud to release our 3rd vintage of Rogue Valley Viognier – one of our favorite white varietals produced in Southern Oregon. We are also excited to present the Concrete Egg fermentation and aging – coupled with the beautiful puncheons, for a very unique and rich yet elegant Viognier.