Harvest
Stems on co-fermentation of Viognier and Syrah harvested in late October from the Double River estate vineyard.
Bottling
The finished wine was blended with estate Sémillon and put into a Brite tank where the carbonation process began before bottling.
Aging
Fermented in stainless steel followed by pressing into neutral French and American oak to hold on to the deep color associated with Walla Walla Syrah.
Food Pairing
Shaved Root Vegetable Salad, Smash Burger, Black Bean Burger.