2019 Viognier - Columbia Winery
At the winery, the grapes for our 2019 Viognier were destemmed and immediately membrane-pressed. The juice was cold settled and racked for fermentation, which occurred at a maximum temperature of 58˚F. For the 2019 vintage, we fermented 6.5% of the wine in neutral barrels, 24% of it in concrete eggs (because we loved the minerality of the 2018 so much) and the balance in stainless steel. The barrels and yeast varieties add a complexity to the mouthfeel, and the egg ferment adds a stunning layer of minerality to the wine.