Viognier 'Estate', Cristom Vineyards
When founder Paul Gerrie first began planting new vines on the Cristom estate in 1993, he chose to plant 1 ¼ acres of Viognier based on the success Cristom’s winemaker, Steve Doerner, had in California with the varietal. Pioneering the varietal in the Willamette Valley with their first estate release in 1996, Cristom produces a barrelfermented Viognier that gains just enough heat in the vineyard to develop the varietal characters we strive for in the bottle.
• Hand harvested and hand sorted, sustainably farmed estate fruit
• Gently pressed in a pneumatic bladder press and moved to barrel by gravity, and never racked, unless necessary
• Barrel-fermented in a combination of neutral oak barrels and stainless steel barrels using a combination of native and commercial yeasts.
• The wine undergoes a partial malolactic fermentation after primary fermentation
• The wine ages on its lees in barrel, after malolactic fermentation, for 10 months
• Minimum effective additions of sulfur
• It is lightly fined, filtered
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