We placed our 4 acre block of Viognier on the far western fence line of the ranch, bordering what later became the Beckmen La Purisima Mountain Vineyard. The original idea was to use the Viognier for Syrah co-fermentation a la Cote Rotie, but as early as 2000, we played around with making single varietal Viognier. In recent vintages, Viognier has become a quiet cult favorite around the tasting room.
100% Viognier made in a classic, un-manipulated style. Upon picking, we immediately pressed the grapes whole-cluster. Once settled in tank, we racked the wine and allowed indigenous yeasts to ferment at extremely cold temperatures. The refrigerated temperatures slow down fermentation, and the Viognier took several weeks to go dry. This gradual process extracts every delicate flavor of the light, bright wine. For clarity and crispness we chose to carefully fine, cold-stabilize, and filter. Picked early, we aimed to create a lively wine meant to be enjoyed young, and not fussed over. The Viognier did not enter secondary fermentation and its preserved malic acid lends to the high-toned profile.
A nose of fresh flowers and tangerines spring from the young wine around a core of fuzzy pear. In the mouth the wine coats long and smooth, cleanly finishing with notes of orange blossom and firm yellow peach. The wine has an addictive crunchiness that differentiates it from most other Viogniers. The texture speaks of the 50 degree night when La Cuadrilla hand-picked these taut grapes early in the season.