Sir Ron Yeah is in tha HOUSE!!

So this is how it works...

Get beautifully consistent fruit from Tanner Vineyard

Crush that Syrah into a tank

Receive intensely flavored Viognier grapes on the same day

Lightly press Viognier to .4 bars of pressure

Dump very wet & sloppy skins (shown above) out of press and into bins

Dump those bins on top of the Syrah ferment from Tanner

Voilà!

Once the intense flavor of the Viognier skins integrates with the Syrah, we'll have our first Syrah/Viognier since 2005!

Comments

[winehiker]

Well now that's just plain excellent news, Jefe. When is release expected? Spring of 2010, or later?

(Russ from SV)