Displaying a pale gold core, the 2021 Viognier Cailloux Vineyard is open and expressive on the nose with floral notes of wax melon, cereal grains and spicy lemon with a delightfully mineral essence. Medium-bodied, the palate is fresh, vibrant, pure and zesty, with a fine mineral tension that lingers through the food-friendly finish with a kiss of phenolic bitterness. 1,752 bottles produced.

The 2020 Viognier Cailloux Vineyard is expressive with a floral and spicy nose that sways with a fresh-fruited and mineral essence in the glass. Medium to full-bodied, the palate offers a complex and balanced structure and a kiss of phenolic bitterness that sways with a fine mineral tension. The wine lingers with a long, spicy and slightly salty finish that is absolutely gorgeous. Only 147 cases were made.

Farmed with a biodynamic approach since 2002, the 2019 Viognier Cailloux Vineyard opens to a beautifully expressive nose of peach blossom, baked apples, juicy Bosc pear, cereal grain, honeysuckle and dusty white roses. Medium-bodied, the wine displays an elegant texture with a slightly waxy mouthfeel that’s food-friendly and delightful before showing a kiss of phenolic bitterness across the mid-palate. Concluding with a long-lingering and subtly spiced finish, persistent nuances of jasmine, yellow apple skin and mandarin orange flutter on the aftertaste. The wine fermented in concrete egg and stainless steel and was allowed to rest for 9 months before bottling. The 2019 vintage is set to be released in October of 2021. 1,884 bottles were produced.

The 2017 Viognier Cailloux Vineyard doesn’t see any oak during fermentation or élevage. Dusty florals with soft peach and fresh lemon tones can be found on the nose. Medium to full-bodied, the wine shows more mineral tension on the palate and focuses on precision and balance, which tames some of the Viognier's naturally robust structure so that the expression is not overdone. It ends with a long and thoughtful finish, showing impressive restraint and finesse. Only 151 cases were made.

Baron now opts to ferment his Viognier in concrete eggs and stainless steel after a very gentle whole cluster pressing, eschewing new oak, and the result is fresher, brighter wines, a shift exemplified by the 2016 Viognier Cailloux Vineyard. Offering up notions of fresh peach, apricot, waxy lemon rind and flowers, it's a full-bodied, textural and expansive white with lovely precision despite its volume and a stony, almost saline finish.