TECHNICAL DETAILS:
• 52% Viognier, Shokrian Vineyard, Santa Barbara County; 48% Roussanne, Zaca Mesa Vineyard, Santa Ynez Valley
• 14.5% alcohol
• pH = 3.55, TA = 6.0 g/l, L-malic acid = 1.51 g/l
• 100% barrel fermented, in 24% new French oak, 70% neutral French oak, and 6% stainless
• Aged on lees for eight months prior to bottling
PRODUCTION DETAILS:
• Fruit harvested on September 6, 2016
• Whole cluster pressed
• Some juice transferred to settling tank for 48 hour cold settling
• Remainder transferred unsettled (“dirty”) directly to barrels
• Juice was divided in to small lots, each with different protocols, as follows:
-1 new French oak half-barrel, clarified juice, fermented cool using Aroma White yeast
-1 new French oak half-barrel, clarified juice, fermented cool using BA-11 yeast
-1 neutral French oak barrel, unclarified (dirty) juice, fermented warm using Aroma White yeast
-1 neutral French oak barrel, clarified juice, fermented cool using Aroma White yeast
-1 neutral French oak barrel, unclarified (dirty) juice, fermented cool using Aroma White yeast
-1 stainless steel keg, clarified juice, fermented cool using Aroma White yeast
• Following primary fermentation, SO2 was administered to block secondary malolactic (ML) fermentation
• All lots were aged on their lees until bottling (approximately eight months). Lees were stirred frequently in the first month following fermentation (2X per week), and less frequently in subsequent months.
