The Viognier was fermented in a combination of stainless steel and neutral oak barrels.  Once fermentation finished we transferred approx. 185 gallons of Viognier into a concrete egg, leaving only one stainless steel barrel and one 500L puncheon.

The Roussanne was fermented in a combination of a twice used French oak 320L barrel and a 400L new French oak puncheon.  The inclusion of new oak allows for greater complexity when blending the Kissin’ Cousins and helps to provide the subtlest of smoky backdrops in the glass.

The Grenache Blanc was fermented solely in stainless steel which allowed us to capture the brightness and freshness this variety provides.

All three varieties were fermented very slowly at really low temperatures (58* F), which allowed us to really keep those rich fruit characteristics that Kissin’ Cousins is known for.  Ripe pear, stone fruit, and lime zest lead the way to rich citrus and a creamy mouthfeel with the lightest hints of crushed limestone on the finish.  The perfect white for any occasion!