VINEYARD This Viognier is produced from our vineyards located in the center of the Lodi Appellation. The vines were planted in 1996 in the rich soils of Tokay fine sandy loam with cordons running on expanded vertical trellis. The combination of brisk nights from the San Francisco Delta breezes and warm sunny days create a unique and savory wine. WINEMAKING All of the grapes were estate grown, de-stemmed and crushed. After settling for two days at 45°F, clean juice was racked and inoculated. EC118 yeast was used for primary fermentation for fourteen days and Viniflora Oenos on secondary fermentation. Despite the fact that this wine went through ML-fermentation, oak was not introduced to preserve fruit forwardness.
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