2022 Viognier
Tasting Notes
Our 2022 Viognier is a light-bodied, harmonious blend of stainless steel and barrel-fermented Viognier, offering lively aromatics of apple butter, honeydew melon, and hints of a floral bouquet. Rich in flavor, the palate unfolds creamy layers of poached pear, honey, smoked pecan, brioche, and a touch of sweet barrel spice, concluding with balanced acidity for a refreshing finish.
Vineyard Designation
100% Estate Grown
Vintage Notes
The 2022 vintage in the Yakima Valley was a bit of a roller coaster. A mild winter extended into spring with early frost periods and winter-like conditions in April. The cool spring delayed bud break by a few weeks and caused delayed growth in the vineyard as we moved into summer. Each vineyard block was meticulously managed to ensure a ripe crop by harvest. We lowered clusters per vine and allowed for more sunlight exposure. By mid-July, temperatures finally started warming up and led to record growth in a short amount of time. Fortunately, warm summer temperatures extended into fall, helping to lengthen the growing season and allowing the grapes to continue to ripen. Harvest ended up being delayed approximately three weeks from a typical year. We gratefully did not experience any fall frost events, so the grapes had extended hang time on the vines to achieve optimal ripeness and excellent flavor development. Overall, the 2022 vintage displays ripe flavors, bountiful fruit aromas, and balanced acidity. The wines can be enjoyed in their youth, or they can cellar for many years to come.
Winemaking Notes
Our 2022 Viognier was sourced from our estate vineyard in the Yakima Valley. Meticulous planning goes into creating such a balanced wine starting in the early winter with proper pruning. From bud break to harvest, the grape vines are thinned to allow proper exposure, giving the grapes the optimal ripeness and flavors. Harvested in early October at optimal ripeness, the grapes were sent directly to the press as whole clusters for a gentle pressing. The juice was cold-settled for 72 hours; after cold-settling, a portion was sent to stainless steel tanks and the rest to French oak barrels. Both lots were fermented cool with max temperatures in the 60-degree range, allowing the wine’s fruit to be the star of the show. After fermentation, the barrel portion was inoculated for malolactic fermentation. It was closely monitored to achieve 100% malolactic fermentation without diacetyl production (buttery flavor) to preserve the fruit aromatics of the wine and still have a perfect balance of acidity. After fermentations were completed, both the barrels and tank had their lees stirred twice a month for two months to help build texture, give a rounder mouthfeel, and naturally soften the wine. Overall, 50% of the wine was aged in stainless steel tank and 50% in French oak barrels (29% new, 33% 2 to 3-year-old, and 38% neutral) for ten months before blending both lots together and preparing for bottling.
Food Pairing
Pad Thai
Halibut with Orange and Mint Salsa Verde
Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
Gruyère or Aged Gouda
- Varietal Composition: Viognier
- Appellation: Yakima Valley
- Aging / Barrel Program: 50% Stainless Steel, 50% French Oak (29% New, 33% 2 to 3 Year Old, 38% Neutral)
- Cases Produced: 1019 cases
- Alcohol: 13.5
- pH: 3.62
- Acidity: 5.7 g/L
- Ageability: Enjoy now through 2030