The plans for Chardonnay grapes this season fell through. A late call to the Viognier vineyard owner was fruitful (pun intended). So, @4score and I are going to go for it again. We will get a macrobin (1,000 pounds or so) do the crush/press and each leave with our own juice to make wine out of. Last year was a real struggle for me as the wine had quite the Sauvignon Blanc bite to it, which is not my cup of tea. I went through some acid reduction activities to make it the wine I wanted it to be. The 4Score crew liked the flavor profile and left it as is. Not better or worse, just different. Both won silvers at the CA state fair. Last year I was at 23.7 brix, 3.5 pH, I used D47 with fermentation temp at 70 degrees and Beta for MLF. I did not measure TA, which is what I believe drove the acidity which I did not like. This year, I want to taste a nice, soft wine that is aromatic and light fruity pear flavors. This mirrors a Viognoir made by one of the best commercial winemakers in our area. I am going to hit him up on his suggestions, in order to achieve this taste profile, but would like your recommendations as well.