2019 Mary le Bow Viognier

Varietals
2019 Viognier

Grapes were sorted, destemmed under CO2 to open top fermenters. Cold soak under CO2 for 2-3 days, fermented with wild yeasts at cool temperatures (11-13C) with one punch down daily; presses in a traditional basket press straight to barrel; partial malolactic fermentation and occasional barrel stirring; 2 rackings prior to bottling.