Andrew Murray Viognier, Santa Barbera County 2021

The Curtis vineyard is located in the Santa Ynez Valley, which has a distinctive topography due to the transverse mountain ranges, cool coastal climate and ancient sea-bed soils. The ranges funnel cool, coastal winds from the Pacific Ocean, and these daily breezes are a defining feature of the microclimate, moderating the daytime temperatures and creating an ideal climate for Rhône varieties. Described as a ‘viticultural region on the edge’, the extended growing season lasts from February to November, and results in concentrated flavour development. The cordon-pruned vines are cultivated according to sustainable, organic and biodynamic farming principles. Practices include attention to soil structure and cover crops to reduce soil erosion, use of plant extracts for controlling pests and mildew, and introducing microorganisms into the soil to encourage nutrients. The soils consist of sand, gravel and a tiny bit of loam, which naturally reduces vigour in the vines. 100% manual harvesting takes place at night.

Whole clusters were pressed straight to stainless tanks and cooled overnight, before being racked off the gross lees. Vinification took place in a combination of stainless and older French oak barrels. A long, slow fermentation lasted up to 45 days to preserve aromatic freshness, the wine was then racked for nine to 12 months' maturation in mostly neutral barrels, with 6% new French oak.