Harvested: September 2022
Processed: Destemmed and pressed
Sugar at Harvest: 22 Brix of Sugar
Sweetness: .01% grams per liter (dry).
Fermented and Aged: Entirely in Stainless Steel for 12 months.
Ph at harvest: 3.7
Acid in Tartaric: .60 grams per liter
We previously released a Viognier from this same vintage, but that was very different from this Viognier. It was produced using wild indigenous yeast, with minimal filtering and stabilization. This Viognier was made in a more traditional fashion using specialized commercial yeasts and proteins and tartrates were fully stabilized. It has the classic stone fruit aromas and flavors. It was harvested by machine.