The vines are getting older and becoming more expressive. We hand-harvested the grapes and processed the fruit at 7am when it was cool outside, I held back one ton to ferment on their skins and pressed the rest as 100% whole cluster. We achieved that creamy textured element with a weekly battonage (stirring) session to keep the wine in contact with the lees. Beautiful fresh apricot and apple blossom nose; it’s to die for! It doesn’t have that oily Viognier texture, but it’s just gorgeous. Creamy textural mid-palate, well balanced acid with a good depth.