Mark Ryan Winery Viognier 2017

Winemaking Notes
The 2017 Viognier spent 7 months being aged in 44% used French oak, 38% concrete egg and 18% new French oak. The used oak component offers great mouthfeel. The concrete delivers exceptional mouthfeel, similar to an oak barrel, with beautifully clean aromatics. The addition of new French oak adds subtle layers of sweet barrel spice with better depth and texture on the palate. Hand harvested between September 12th and 20th 2017, the wine is fermented dry over 4 months at very low temperatures.

We find that keeping the fermentation temperature low helps preserve the delicate aromatics. During this time, wine is gently stirred to suspend the lees and improve the mouthfeel. The wine is tasted on a weekly basis. When the winemaking team feels the time is right malolactic fermentation is halted and the wine is gently fined and filtered into tank.

This blend holds fruit from Olsen and Red Willow vineyards. Aromas start out lightly reduced, followed by notes of stone fruit, spice and mineral. The peach flavors are full bodied, bringing generosity and appeal.