Duck Sauce // Skin Contact Viognier // 2013

DUCKSAUCEFRONTCRUSH.jpg
DUCKSAUCEFRONTCRUSH.jpg

Duck Sauce // Skin Contact Viognier // 2013

42.00

Whole cluster fermented Viognier from the Rogue Valley.

Fermented on the stems and skins for around 30 days, then basket pressed to 2 older french oak barrels where the wine sat on the lees for 3.5 years with a final six months in barrel before being bottled unfined, unfiltered and with no added So2.

 

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