2017 Vee-own-yay is 100% Viognier from a warm Niagara lakeshore site. Fermented with non-selected wild yeast inside neutral French oak puncheons. Full malo. Aged on lees in oak for 18 months prior to bottling without the use of fining or filtration. Vee-own-yay, named after Viognier to keep it simple, fun and easier to enunciate.
Painfully limited production of 105 cases.
Residual Sugar: <2.0 g/L
Acidity: 5.6 g/L