Coming off of the third year of drought, the Central Coast wine region was expecting to see lower yields with struggling vines. Much to our surprise the vines responded well to the sunny winter and spring days, and were very productive. Although it was a very dry year we saw brilliant sunshine through the growing season with early harvest dates. The 2014 vintage turned out to be great, with good yields and intense flavors. After hand harvesting, the whole grape clusters were pressed, then the fresh Viognier juice was moved by gravity to Calera’s barrel cellar. This wine was fermented in 80% older, neutral French oak barrels and 20% in concrete tank by indigenous yeasts. The wine was then aged in its respective fermentation vessels for eight months.