This Viognier has a beautiful nose of lemongrass, fresh-cut pear, agave nectar and orange
blossom. Easy on the palate, it expresses bright acidity accented with lilac and white floral notes
Our home ranch on the westside of the High Valley AVA has been known as “High Serenity
Ranch” for over one hundred years. The blocks planted to this idyllic site include Pinot Gris,
Sauvignon Blanc, Viognier, and Gewürztraminer. Each block is comprised of ancient lakebed
and alluvial soils from the surrounding mountain range. The transverse valley winds create some
of the coolest sites in Lake County. The lower temperatures on the valley floor allow for diurnal
temperature swings of more than forty degrees, enhancing flavor development while the
retaining a crisp acidity in the fruit.
We picked our Viognier grapes in the early mornings of late August. After twenty-four hours of
cold settling, the juice is racked clean and fermentation is started in small stainless-steel tanks.
The fermenting wine was transferred to one new French Oak barrel with the remainder to stainless
steel barrels. Sur-lee aged for increased texture and mouthfeel. Light fining and filtration prepared
the wine for bottling.