High up in the Sierra Nevada, in the California Gold Country town of Auburn. lies this gem of a vineyard of Viognier, planted and managed by the father and son team of John and Joe Damiano. When picked just a bit less ripe than many CA Viogniers, the fruit expresses lively citrus and gentle white flower aromatics, while barrel fermentation in mostly older French oak barrels leads to a wine of perfect structure and creamy-crispy balance.
Beautiful nose of white flowers (jasmine, gardenia and honeysuckle) mingled with pretty green tea, grapefruit and orange zest aromas, only a light kiss of creamy vanilla oak toast. Super crisp acidity without being puckery tart, just pinpoint balanced with trace of sweetness and creaminess from oak. Juicy, mouth-watering Honey-crisp apple and citrus, green peach fruit. Great structure to pair with lemon-butter shrimp or Thai food or even to drink solo.
- August 25, 2018
Average TA/pH at Harvest:
- 0.46 Total Acid /3.55 pH at harvest
- Destemmed to press and cold settled.
- 100% barrel fermented, stirred weekly sur lie.
No Malo-lactic fermentation, so it is crisply finished.
- 96% Viognier, 2 clones: 60% Calera and 36% Entav 642
- Damiano Vineyard (Auburn, Placer County) Sustainably farmed
Located at about 1600 ft elevation in Sierra Foothills
- September 1, 2019