"Viognier is a tricky grape to grow. Its natural low acidity requires it to be picked at just the right moment. With this blend we chose grapes from vineyards that that are eight to 20 years old, the majority coming from Mendocino (67%).Vines basked in the daylight sun and were cooled at night contributing to the wine’s full-body weight.Grapes were handpicked and de-stemmed without being crushed then immediately pumped to our tank press where the juice was gently squeezed from the grapes. Juice was pumped to a stainless steel fermenting tank and the wine was chilled and settled overnight. The juice was then racked off the grape solids and inoculated with a pure strain of yeast. Fermentation proceeded at 50 degrees F to preserve the lovely fruit character and kept in temperature controlled stainless." Charlie Tsegeletos, winemaker.