Three tons of fruit, direct pressed into four unique barrel ferments to add a layered complexity, while also utilizing two distinct French yeast strains derived from Loire Valley & Rhone Valley. Barrel aged for 7 months using 25% once-filled new French oak, and 75% neutral oak. This Viognier is intensely aromatic, with an array of floral complexities. On the palate, it drinks with rich, round tropical and stone fruit flavors: mango, peach and honeysuckle. Unfined & unfiltered, store below 60F.