These Viognier grapes are handpicked at brix and ripeness specifications set by our winemaker Scott Ballew. They are delivered by the ton, whole-cluster, to Strey Cellars and are immediately pressed onsite. The juice is cold-settled in stainless steel for two days at 48 degrees, then racked before fermentation. It is then primarily fermented, secondary ML fermented, and aged on its lees in a 1-year-old French Oak Barrel; aging continues for a minimum of 14 months. The wine is filtered at one micron for clarity and bottled as a 100% single varietal.