Our Viognier is sourced from three select vineyards in the Oak Knoll and Carneros AVAs. Located in the southern part of Napa Valley, these cooler vineyards are optimal for growing Viognier, providing sufficient sun exposure for ripening and cool marine fog for maintaining natural acidity. The Viognier planted at these Oak Knoll and Carneros vineyards showcase flavor complexity and refined aromatic expression ideal for our bottling.
The extended drought was beginning to cause real concern as the 2016 growing season kicked off, but some welcomed winter rain hinted at the relief to come. After a relatively dry January we enjoyed signiﬁcant rainfall in February, along with mild temperatures. Bud break was early, but was slowed by heavy April showers. While still early by historical standards, picking began about a week later than 2015, and continued at a leisurely pace, allowing the grapes to reach full ﬂavor maturity. A traditionally sized harvest followed the lighter showing of 2015, and the extended season helped to balance the acidity in each varietal and added additional complexity to the layers of ﬂavors. This resulted in wines with outstanding concentration and flavor, particularly for early ripening varieties like Viognier.
The beauty of Viognier is captured in its freshness, and the traditional techniques used by Winemaker Christophe Paubert preserve that splendor. Harvested by hand, the fruit was whole-cluster pressed and fermented in neutral French oak barrels. It was then aged on the lees and stirred every week for four months. This wine does not go through malolactic fermentation, which helped to preserve the delicate ﬂoral aromas, fruit freshness and balanced acidity.
Varietal Composition: 100% Viognier