Oak fermented and then 6 months of battonage. The oak and battonage do an ok job at taming the oily nature of the viognier. Much better than the standard Viognier bottling. Worth trying again.
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10/17/2014 - PT insurgent wrote:
Oak fermented and then 6 months of battonage.
The oak and battonage do an ok job at taming the oily nature of the viognier. Much better than the standard Viognier bottling.
Worth trying again.
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