Fruit for this exceptional Viognier comes from notable vineyards in Alexander Valley, Napa and Sonoma, particularly Robert Young and BV 9 where consistent summer heat helps develop pleasing acid and complex flavors.
Early season rains brought yields back to normal levels this year, mitigating the extended drought that afflicted most of California. A cool spring resulted in normal timing for bud break, in late March. Temperatures remained fairly cool in May and June, but high temperatures in July triggered an early start to harvest. Quality was solid for the vintage overall.
The wine is 100% barrel fermented in neutral French and Hungarian oak, with an extended, cool fermentation helping to retain bright fruit notes without excessive tannic bite.