This wine is a good example of our Wall of Sound approach to winemaking. The Roussanne and Viognier were pressed separately, and we divided the juice into seven components, some of which were fermented cool, some warm. Some were settled before fermentation, others were fermented “dirty”. Some were fermented and aged in neutral French oak barrels, some in stainless steel barrels, and some in new or once-used French oak mini-barrels (114 liters). Our goal for this wine was to make a wine that exhibits more complexity and layers of flavor than we could have achieved using simpler methods. It took us five blending sessions to sort through all the possibilities.
93 Points – Wine Enthusiast