The Vermentino was harvested at night and pressed in the field to ensure limited skin contact. The lots were fermented at Pedernales Cellars in stainless steel at 55F and finished at 14% alcohol. A small portion of the wine was allowed to undergo malo-lactic fermentation to add mouth-feel and complexity. Before bottling, the wine was fined and then filtered through plate and frame.
The grapes for our Texas Viognier come from the Lost Draw Vineyard of the Texas High Plains. This vineyard is a new part of the Pedernales winemaking program, and will soon be providing a number of other key varietals for Pedernales Cellars in the future. Founded and operated by Andy Timmons, this vineyard is fast becoming a central part of the Texas High Plains vineyard movement.