2025 Viognier

Wine Maker Comments:

During pressing, we utilized a technique called hyperoxidation. Hyperoxidation is a technique where winemakers intentionally expose grape juice to oxygen before fermentation. By forcing phenolic compounds (which cause bitterness and browning) to oxidize and settle out early, it creates a more stable wine that requires less sulfur dioxide over time. The hyperoxidized juice was then chilled and left to settle in a stainless-steel tank for 48 hours before being transferred to 2 neutral barrels, and 2 new French oak barrels for fermentation. The ferment was cold and slow with a target fermentation temperature of 55 degrees Fahrenheit. We stirred the sediment (lees) in the barrel twice a week and allowed for 100% malolactic fermentation completion. 

Vinification:

the grapes were picked in the early morning hours of September 1st, 2025. We pressed the grapes immediately upon arrival at the winery. 

Lauren Lange

Soil Types:
Overlapping alluvial fans with calcareous parent material. Rolling hills with decomposed limestone deposits along its steepest slopes.