Corry's Notes - The fight with Viognier is always the picking date—lean on pH or lean on Brix? Taste always plays a factor as well, but I like to balance the wine with both pH and Brix as my guiding factors. We decided to do an early pick for pH and a later pick for ripeness. Then the challenge weighs again in the blending decisions. We made a smaller amount this year than anticipated in the hopes that the quality will prove why. This Viognier was aged for 5 months in neutral French oak, stirring the lees once every week.