Our Viognier grapes are handpicked at brix and ripeness specifications made 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 for two days at 48 degrees in stainless steel, then racked before fermentation. Fermentation continues in stainless-steel barrels, and the wine is aged for 3 to 4 months. Once ready for bottling, a portion is reserved for creating our signature white wine blend, Inclined, and the rest is filtered to one micron for clarity, then bottled as a single varietal.