2010 VIOGNIER

At the Baranek Family Vineyard there are only sixteen rows of well-cared of grapes that are planted in Clarksburg, a sleepy town located in the Sacramento Delta area. Sunny and hot in the summer with cool, breeze filled nights, it is an ideal location for growing Viognier.

Appellation

Clarksburg

Blend

93% Viognier, 7% Semillion

Ageing and Cooperage

Five months in 100% neutral Oak, 4-5 year old barrels

Alcohol

14.5%

Bottled

March 23rd, 2011

Released

April 2012

Cases Produced

328 cases

Harvest

We handpicked 7.7 tons of Viognier in the early morning from September 17th, 2010.

Average Sugar

23.5 BRIX

Acidity

0.60 g/100ml

pH

3.52 units

Fermentation and aging

After whole cluster pressing and cold settling, the clear juice was racked into small stainless steel fermenters and inoculated with QA-23 yeast. Fermentation ensued and remained temperature controlled for approximately two weeks at 52 degrees until the Brix reading dropped to two degrees. At this point, the fermenting wine was transferred to four and five year-old French 60 gallon oak barrels for completion of fermentation. Here it remained on the lees and stirred every two weeks while it aged for five months. The wine did not go through malo-latic fermentation.

Characteristics

An explosive aromatic nose full of stone fruit blossoms, lychee fruit, jasmine petals, and light honeysuckle. Stirring the lees two times a week over a five month period produced a full-bodied, viscous mouth-feel with notes of peach pie and nectarine, followed by a long lingering finish. A perfect accompaniment with Fish, Lobster, Chicken with Cream Sauce, Roasted Nuts, Curry, and Cheese.

REVIEWS & AWARDS

2013 American Fine Wine Competition, Boca Raton – Silver Medal