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Viognier was hand-harvested and destemmed into tank to undergo a 12 hour cold maceration. After 12 hours, the grapes were pressed and the juice cold settled and then fermented at low temperature in stainless steel tanks.After fermentation was nearly complete,one-third was put into 1 and 2 year old French oak barrels. After six months of aging on lees the result is a wine that is aromatic and full bodied.
- Bronze, San Francisco International Wine Competition