I mixed it up this year with the Roussanne and allowed it to go completely native for the fermentation for greater texture in the mouth. It was also partially fermented in a new French oak puncheon for greater complexity and aromatics. After primary fermentation I topped all the neutral barrels with the wine fermented in the new French oak. The Viognier was sourced from Tierra Alta vineyard, Roussanne, Riesling and Grenache Blanc from La Presa Vineyard and Albarino from my new source, Brick Barn Vineyards in Buellton. The end result is a complex, layered white that can be aged for 3-6 years. Great compliment to seafood and spicy Asian. Lush aromas of honeysuckle, jasmine and green tea along with papaya, pineapple and lemon curd. Flavors are rich and lush with pineapple and fruit cocktail, giving way to amid pallet delivers crème brule, mineral and jasmine flower. The finish is long lasting with hints of honeydew melon.