Vinification and Maturation
100 percent Viognier fermented in stainless steel at 68 degrees F for 10 days, 12-14 months lees aging, stainless steel. No malolactic fermentation.
FlavourAbsence of oak aging combines with extravagant lees contact and exclusion of oxygen in stainless steel to protect and concentrate welcoming aromatics and luscious flavors, fine for cellaring. Juicy and bright pear, passion fruit, and hints of citrus on a
Venison scaloppine in Viognier and lemon juice Pan-fried blue crab cakes & braised mushrooms Sea scallop gratin in cream sauce with fresh basil