2.58 tons of Viognier were hand-harvested in August at 19.6 brix from Hastings Ranch Vineyard. It was gently whole-cluster pressed in a pneumatic bladder press, and then allowed to settle overnight. The juice was racked in a stainless steel tank, where it underwent a slow and cool fermentation, and two neutral 225L-barrels which fermented slightly warmer. Minimal effective SO2 was used, and this wine was crafted without the use of added enzymes, acids, tannins, or nutrients.
- 100% Viognier
- Hasting Ranch Vineyard
- Adelaida District, Paso Robles
- Bottled July 2017
- 170 cases