Viognier is a challenge in the vineyard. Correct canopy management, using shoot positioning and leaf pulling, and promoting even and complete ripening of this fickle variety by bunch thinning. Grapes are hand-selected, and gently pressed, and the juice is allowed to settle in cool stainless tanks. Fermented to near-dryness, then aged in French oak barrels (4% new). Small barrel aging allows the wine to concentrate its essence. “Peaches, pineapple, and tropical fruit are complemented by the scent of lemons and ginger. Lush flavors of fresh ripe peaches so juicy they drip down your arm are balanced by flavors of apples, pears and orange marmalade.” – From the Winery. Nestled between the Sacramento-San Joaquin River Delta and the foothills of the Sierra Nevada, Lodi has an ideal Mediterranean climate with deep, rich, sandy-loam soils and abundant quality water. Lance Randolph, fourth generation Peirano winemaker and grower uses the best of Giacomo Peirano’s, Lance’s great grandfather, farming methods and implements new techniques to create the best of ‘Old World Meets New World’ viticulture practices.