2015 Viognier Salem Ranch Dry Creek Valley Sonoma County ($18.00)
We harvested the grapes on August 24, at 24.4° Brix, pH 3.57 and 6.6 g/L titratable acidity. The grapes were gently pressed and the wine fermented slowly in stainless steel. The finished wine is crisp and dry, with 13.2% alcohol, pH 3.42 and 5.87 g/L titratable acidity. We bottled 95 cases.

The beautifully balanced wine is medium-bodied. The aromas dance and weave throughout the long finish.

Wine Enthuiast lauds the "waxy element to its texture, highlighted in fennel and grass. Fresh and high in acidity, it's flinty on the finish.

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