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	BLEND & GRAPE SOURCES: 100% estate-owned Viognier from Napa Valley (90%) and Carneros (10%). WINEMAKING DATA: Grapes were harvested between September 11 and October 15 at an average 24.0º Brix. One portion was barrel fermented and aged in two- to three-year-old French Oak barrels, and the other was fermented in stainless steel and aged in two- to three-year-old French oak. The best individual lots were then carefully selected and the final blend crafted in May, 2003. The 2002 growing season began drier and cooler than the previous year, while June, July and August reflected typical North Coast weather patterns (cool foggy mornings and warm afternoons), resulting in excellent color and flavor development. However, Sep-tember saw a dramatic change in weather with high temperatures, the absence of fog, and a dry north wind raising sugars and lowering acids throughout the vineyards. Finally, at the beginning of October, the return of moderate temperatures allowed fruit to ripen to desired maturity levels. This year's Viognier is a full-bodied wine with lovely notes of honeysuckle and lime, and a richness on the palate that creates a long, oily texture.
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