Viognier is a tricky grape to grow. Its natural low acidity requires it to be picked at just the right moment. With this blend we chose grapes from vineyards that offered flavors indicative of the appellations from which they came. Solano County was chosen for its grapes are blessed with ample sun and provided maximum flavors. Our Mendocino vineyards, basked in warm days and cold nights contributed to the full-body weight of this wine and our Carneros vineyard was chosen because of its longer cool growing season.

We then pumped the juice to a stainless steel fermenting tank where the wine was chilled and settled overnight. The juice was then racked off the grape solids and inoculated with a pure strain of wine yeast. Fermentation proceeded at a cool 50 degrees F to preserve the lovely fruit character and kept in temperature controlled stainless steel."
Charlie Tsegeletos, winemaker.