The 2010 growing season was a cooler one that allowed for great aromatic freshness and ideal acid development in the grapes. A cooler than average summer gave way to a few heat spikes and a later harvest. The longer growing season allowed the grapes ample time to develop rich flavors and concentration. The fruit for the Stags’ Leap Viognier comes from vineyards that are planted to the rocky soils of Stanly Ranch Vineyard in Carneros.

Viognier has been used as part of the final Petite Sirah blend for the past fourteen years, but it wasn’t until 1998 that the wine found its own bottle. Harvested by hand, the fruit was whole cluster pressed and fermented in neutral French oak barrels. It was then aged on the lees and stirred every two weeks for eight months. This wine is completely dry, and does not go through malolactic fermentation to preserve the delicate floral aromas and fruit characteristics.

The 2010 Stags’ Leap Viognier is an elegant wine featuring aromas of orange blossom and peach. Refreshing flavors of grapefruit, fresh apricot and white peach and a hint of flint are accentuated by a juicy fruit core and a lengthy finish. The wine is highlighted by a bright acidity that accentuates its sun-kissed flavors and aromas.