The viognier was machine harvested in the early morning hours to allow the fruit to arrive at the winery cool. Once at the winery, the juice was gently pressed away from the grape skins. The freshly pressed juice was cold settled for 48 hours and then clean racked off the solids. The juice fermented at cool temperatures for 4 weeks. A portion of this wine was fermented in a clay amphorae and the rest in a stainless steel tank. The clay amphorae adds to the round, creamy mouthfeel while preserving the great aromatics of the varietal. The combination of stainless steel and clay with no malolactic fermentation, results in a clean, crisp wine.