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In keeping with our focus on making traditional, Old World-style wines, our Viognier from the 2008 vintage was fermented in three year-old French oak barrels rather than stainless steel tanks used in years past. This helped increase the structural backbone of the wine to better compliment the high natural acids and mouth-watering flavor profile, led by green apples, pears, lavender and fresh honey. While 2008 was generally a cooler vintage, the ripe mouth feel balances beautifully with the high acid, fruit and structural profile to create a fun wine to drink on release, and what should prove to be a very age-worthy wine at the same time.