Viticulture: The grapes from our 6.1 acre viognier vineyard are hand harvested when very ripe, between 24.5° and 25° brix (percent sugar). This allows for full development of the peach, melon, and tropical fruit flavors that are the hallmark of great viognier.
Vinification: Whole cluster pressed and fed by gravity into Calera's barrel room. Native yeasts for both the primary and malolactic fermentations.
Aging: The viognier lots stay in the same neutral barrels (10-13 years old) in which they were fermented for about five months.Once the wines have settled and cleared post-fermentation, the barrels are racked together in preparation for bottling. The wine is bottled in the early spring after a light fining with bentonite to ensure stability, and a loose polish filtration to ensure clarity.