20m3

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Made from 100% organically-farmed Viognier wine grapes grown on our Mt. Veeder Estate.  About half an acre in total, at the lowest and most protected part of the site.  It’s surrounded by redwoods and often bathed in fog.

We pick by hand, and then delicately press the whole cluster.  We ferment AND age it in Italian terra cotta amphorae, so it never sees oak or stainless steel. (The amphorae are hand made in Tuscany by the Manetti family using the same clay pits that the Etruscans used for their pottery thousands of years ago). We use only its indigenous (wild) yeasts. Fermentation usually takes about 2 months at 52°F. No malo-lactic. Aged 10 months in amphora before bottling.

The name 20m3, or “Twenty Cubic Meters”, derives from the estimated amount of gold in the world. Aaron was so intrigued by this idea that he decided to use if as the name for the Viognier which is also precious, rare and golden colored.