Description

The third is a blend of Viognier, Marsanne, and Roussanne – the Viognier went carbonic for 2 weeks before being pressed together with the later-ripening Marsanne and Roussanne. After 7 months elevage in neutral barrels and numerous blending trials, we decided that the respective lots tasted better together than separately, so we made the solid and sensible decision to put it all into one crushable red. We racked everything into a stainless tank for 2 months before we bottled the blend unfined, unfiltered, and with no SO2. Chill down for best results.