Much of the fruit for this Viognier was estate-grown, then cold-fermented in stainless steel to retain its ripe stone-fruit flavors. The undercurrent is all caramel, with a lush finish reflecting the ripeness of the grapes.
Much of the fruit for this Viognier was estate-grown, then cold-fermented in stainless steel to retain its ripe stone-fruit flavors. The undercurrent is all caramel, with a lush finish reflecting the ripeness of the grapes.
Much of the fruit for this Viognier was estate-grown, then cold-fermented in stainless steel to retain its ripe stone-fruit flavors. The undercurrent is all caramel, with a lush finish reflecting the ripeness of the grapes.
Much of the fruit for this Viognier was estate-grown, then cold-fermented in stainless steel to retain its ripe stone-fruit flavors. The undercurrent is all caramel, with a lush finish reflecting the ripeness of the grapes.