Blend:           60% chardonnay and 40% viognier 

               Source:           Chardonnay grapes came from select vineyard sites in the Russian

                                       River Valley, Napa Valley and the Yorkville Highlands appellation
                                       in Mendocino County.  Viognier came from the Alexander Valley.

               Alcohol:          14.3%

     Fermentation:          50% of each varietal barrel fermented in French oak, 50% fermented

                                      in stainless steel. Half of the chardonnay and all of the viognier
                                      completed malolactic fermentation.
                   Aging:        75% of each varietal in 2^nd use French oak barrels for 6 months, the

                                       remainder was kept in stainless steel tanks to retain the fresh fruit

                                      qualities of each grape.

      Residual Sugar:       .05% (just barely perceptible)

   Cases Produced:        1,400

          Retail Price:        $20.00

Winemakers Notes:       The apricot and peach aromas and tastes are pure viognier wit

chardonnay adding crisp acidity to make a well-balanced, food-friendly Viognier with

good backbone for liveliness on your palate.   

  
The barrel fermented/barrel aged portion gives richness to this wine while the stainless
steel fermented portion shows off the fresh fruit.  We used older barrels because we
don’t want to overshadow the naturally wonderful Viognier aroma with too much
assertive new oak.