Mango, Brown Sugar, Peach and Butter Toffee on the nose. Lemon/Lime acidity, Candied Almonds, and Roasted Butternut aid a quick finish that is medium-bodied on the palate.
Whole cluster pressed in Stainless Steel and fermented to dryness under cool temperatures. Malolactic fermentation inhibited for increased acidity. 2020’s Viognier was aged 6 months on lees, lending this wine a structure on the palate felt to be creamy and timid, balanced with a pleasant wash of acid.
