The Viognier grapes came from a very steep hillside block planted in shallow calcareous soils. Located in the Ballard Canyon of Santa Barbara County with a cool marine influence and a long, cool growing season these grapes produced a meager 2.2 tons per acre crop with excellent concentration and freshness. These grapes were hand harvested early in the morning, hand sorted and whole-cluster pressed to preserve the fresh, floral and fruity quality of this amazing varietal. The juice was fermented in 100% three year old French oak barrels while preventing malo-lactic fermentation with sulphur dioxide. This Viognier was aged for six months sur lie in barrel and stirred monthly before being transferred to a 700L concrete egg for five months prior to bottling in July of 2017. Beautiful aromas of freshly cut white flowers, honeydew melon, peach and nectarine jump from the glass while mouthwatering flavors of ripe, juicy peaches, nectarine and citrus lead way to bright, crisp acidity to refresh your palate.