Daniel Christopher “Mac” McNally was a businessman who was reared on a farm, specialized in horses and cooking and owned the Pioneer Winery. Needless to say, he was a crowd pleaser and president to social affairs, much like our Viognier. Its tropical fruit aromatics and flavors are best enjoyed over good conversation, just as Mac would want it.
A bittersweet year for our Viognier program. The vineyard has been declining in volume and because of this we have seen smaller and smaller yields each vintage. Our contract expired in 2014 and our grower decided to keep the crop for themselves moving forward. We feel like this wine captures our 7 years of making Viognier. It is fresh and inviting with tropical fruit tones and citric. While it is sad to see this product go we take pride in knowing that our last Viognier for the foreseeable future was probably our best.
In 2011, we decided to make a change in our white wine program. We decided to venture south of the Livermore Valley in search of a cool climate region to produce wines with vibrant, bright, natural acidity. We sourced Viognier and Chardonnay from the famed Riva Vineyard in the Arroyo Seco AVA. With its cool coastal breezes and moderate temps throughout the summer, we achieved white wines with tropical/citrus fruit driven qualities and vibrant, refreshing mouth feel.
The lot was hand picked on the early morning of September 22th and brought into the winery where we whole cluster pressed the grapes and racked the juice to settle. The lot was inoculated in tank with Rhone4600 yeast. After a 28 day fermentation at 56 degrees Fahrenheit, the wine was racked with a little bit of lees into Stainless Steel drums. Lees stirring with no ML conversion gave us a wine with bright acidity without the angular bite.