Harvested by hand early morning on the 17th of March, 2021. The last of the white grapes on the farm still hanging for the year, the Viognier was exceptionally slow to ripen for 2021 but the health of the grapes was solid enough to allow them to hang. The grapes underwent 24 hours of cold maceration before being 100% de-stemmed but not crushed and loaded into the press. Juice was pressed to large stainless steel tank to settle where the temp was brought down to 12 degrees C. 24 hours later, juice was moved to the Golden Egg concrete egg tank where wild ferment was allowed to begin. The egg tank was connected to cooling lines which were turned all the way up to keep wild ferment below 20 degrees C throughout ferment. After just 12 days the wine was dry. It was left on the rough lees for 9 months where the natural convection of the egg kept it in suspension.