After a warm early start to the growing season, moderate heat through the rest of the season resulted in the viognier grapes developing fine aromatic intensity. Handled gently to preserve the delicate aromatics, the fruit was de-stemmed and given brief skin contact before draining off skins and cold settling. A portion (29%) was barrel fermented in 1st (14.5%) and 2nd fill French oak barrels, while the balance was allowed a long slow fermentation in stainless steel. After 5 months in oak with frequent lees stirring, creating a rich silky palate, the wine was racked and blended. Finished dry.