This Estate Viognier was fermented and stored in stainless steel resulting in a wine expressing varietal flavors. We hand picked at first light in order to get the grapes as cold as possible into the winery. Lood pressed the juice off the skins right way, settling the wine clean. Fermentation was started soon after with a South African yeast isolate. Malolactic fermentation was blocked. The resulting wine is a fresh new world style. Pair this wine with crispy and hot crab cakes and a light salad.
|Region||CA central coast|