In the past we’ve made this co-fermented Syrah and Viognier as a red wine. Due to wildfires in the area, the past few years have been rather challenging for farmers in both Southern Oregon and Northern California. What that means for a winemaker who sources fruit, and who wants to continue supporting their small farmers, is that we need to be creative with the decisions that we make. By picking early and direct pressing the Syrah and Viognier, we were able to minimize smoke taint. Fermented in neutral french barrels with native yeast fermentation for 8 months, the Hock & Deuce rose went through full MLF so is a slightly richer style.
75% Syrah & 25% Viognier.