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Great Viognier of any style is always distinctive in its effusive fruit character and perfumed nose of apricot, peach and jasmine blossom. While late harvest wines often lack any distinguishing varietal character, this Viognier is unmistakably true to its varietal type. The grapes were picked with only a small amount of botrytis cinerea, the noble rot, so they were not entirely dehydrated when pressed. In order to preserve all of the wines forward fruit and aromatics we fermented it very cold in stainless steel. Because it was so cold, fermentation took 15 weeks, much longer than the three or four weeks for a dry table wine.

Sonoma, United States

Ristow Estate

Napa Valley, United States