2017 Viognier

- VINEYARD:
Sugarloaf Vineyard - pH AT BOTTLING: 3.28
- ALCOHOL: 14.5%
- Finally starting to integrate (drinking at cellar temp), but definitely higher acidity than in years past. There’s also a little yeastiness back in there - did this go through 200s? Overall, maybe a little more integrity than in past years- leaner, crisper, but still a lush nose