Similar to the gentle handing of our Pinot Noir, the Viognier was hand-picked into small bins in the cold early morning hours. Once at the winery, whole cluster pressing gently removed juice from the skins and seeds, preserving the ripe, lush fruit flavors and aromas.

A majority of the juice was fermented at cool temperatures in stainless steel tanks, preserving the vivid fresh fruit character. When fermentation was complete, the wine was moved to stainless steel drums and older, neutral oak for three months of aging on light fermentation lees, adding to the textural component of the finished wine. Lots were racked and blended before bottling.

"Strikingly fragrant, the 2012 La Crema Viognier offers up generous aromas of honeysuckle and ripe apricot. The lush palate is beautifully balanced by a crisp acidity, expanding with layer upon layer of juicy tropical fruit and just a hint of sweet spice. An appealing alternative to more familiar whites, Viognier is a lovely wine to sip on its own, but also pairs particularly well with seafood dishes such as sautéed sea scallops or grilled shrimp."
-Elizabeth Grant-Douglas, Winemaker