We sourced the fruit for our 2016 Viognier from New Mexico Vineyards located in the Mimbres Valley, New Mexico. The fruit arrived at the winery on August 18th, 2016. The fruit was de-stemmed and pressed immediately. After chilling, settling, and racking, we inoculated with D47 on August 23rd. It was one of our longest fermentations lasting a total of 20 days. After chilling and settling, we racked to barrel and allowed malolactic fermentation to proceed halfway before stopping the conversion. This was barreled into 19% stainless steel and the remaining 81% in new French oak. The wine remained in barrel for 15 months before being transferred to tank and bottled.
This Viognier has a rich, creamy mouth-feel with intriguing aromas and flavors of bay leaf, ginger, grilled grapefruit, stone fruit, and white cherry. Soft and lightly oaky, this Viognier stands as a stunning example of what can be achieved with this variety in the high altitudes of the American southwest.