Wine Review & Notes
The Airfield Estates Viognier was sourced from the Black Rock Vineyard, planted in 2006, with yields of 4.2 tons per acre. The winemaking begins with a presort to make sure only ideal clusters are vinified. After this, the grapes go straight to press as whole clusters. Fermentation occurs in stainless steel at 60 degrees. The wine is fermented to the desired dryness before being racked off of the spent yeasts. The wine is then filtered and 15% is put into neutral French oak before the wine is bottled in late May.