59% Riesling, 41% Viognier

Numbers at harvest on these varieties were a bit closer than in ‘17- 20.5 brix on Riesling, 25 on Viognier, both with great acid (pH 3.1-3.3). The increased percentage of Viognier provides more textural breadth, along with elevated tropical aromatics, but the tension of the Riesling is very much present, keeping it tight and focused. All neutral oak for 9 months. No fining or filtering.