We barrel ferment our Viognier in 100% neutral French oak. Utilizing only native yeasts, the wine goes through 100% malolactic fermentation and is stirred in barrel weekly for the first four months, leading to a wine that features a bright acidity that does not overpower the unique fruit expressions.
This Viognier comes from a small block on the Nielson Vineyard and exhibits luscious stone fruit aromas of apricot and peach with honeysuckle, pear and fresh linen. The wine is lean, yet round and well-balanced.
From our prized Nielson Vineyard, our Viognier is barrel fermented in French oak and goes through 100% malolactic fermentation. The Vigonier has bright acidity expressing hints of stone fruit, honey and orange blossom.
The Santa Maria Valley – of Santa Barbara County – is one of California’s coolest AVAs, with one of the longest growing seasons in the world. The region is defined by its well-drained, lean soils and the unique east/west transverse mountain ranges that act as a funnel for morning fog and cold afternoon winds off the Pacific Ocean, resulting in balanced, vibrant wines.