We strived to create an elegantly balanced, food friendly style of Viognier. One that was not overly austere, nor over-ripe, fat and hot from excessive alcohol. I think we've found that elusive balance between crispness and richness, while respecting the purity of fruit and spice in this wine. Not keeping it all for ourselves...now that's a whole other challenge! Winemakers Notes: This Viognier was basket pressed, cold fermented & barreled in neutral French oak & aged sur lie for 7 months. Settled in tank and gravity fed to our hand bottle, hand cork, hand label set-up. As Tobe and I bottled these 24 cases over the course of about 6 hours, we decided that filling bottles can be quite fun, but emptying them is much more so!