Our weizenbock was brewed using an heirloom variety of wheat called Sonora grown here in St Helena by the CIA farm to table program.  We chose to use it un-malted at 25% of the grain bill and blended in our Copeland Variety 2 row malted barley, then used a local well water with high mineral content. We fermented using a classic Bavarian yeast strain toilluminated the style, then aged in a 2nd use chardonnay barrel for about two weeks. The result is bright with fruit, spice and wheat on the nose offering a crisp and dry finish (1.004).