Ripe stone fruits mingle with tropical papaya, pineapple and lemongrass with soft whispers of honeysuckle. Silky peach and nectarine combine with vanilla to close out the crisp finish.
Interesting Facts: Harvested on August 30th with Brix levels of 24.8. Cold soaked in tank for two days at 45 degree F and fermented for 18 days with temperatures from 58-65 degree F. There was no commercial yeast added and it was 100% natural spontaneous fermentation. Wild Yeast expresses Terroir - varietal character, aromas, flvors, mouthfeel and a sense of place. (Temecula)
Composition: 100% Viognier
Aging: 100% barrel fermented in French oak barrels and aged for 5 months (22% new, 22% 1 year, 56% 2 year old barrels)
Alcohol 14.5%
