Fruit is crushed and goes straight to the press where a “Free Run” component is drawn off and then the “pressings” component is squeezed out. As Viognier can be a quiet phenolic varietal it is important to treat these components separately initially. The pressings will always have more phenolics than the free run. We make the wine making decision on whether to blend these two parts together and in which ratio. At this stage we are looking for a fineness of structure and as much fruit as we can get. After cold settling and racking off gross lees the free run and pressings were recombined and transferred into new and used oak barrels were a natural (wild) ferment takes place. The wine was matured on lees for ten months after which the wine was assembled and prepared for bottling. No fining took place, and the wine was bottled with minimal filtration and very low levels of sulphur.
Colour Pale straw with a richness
Aroma An elegant yet intensely aromatic Viognier, full of musk sticks, apricots, candied lollies and a hint of ginger spice.
Flavour A lovely fresh style of viognier, vibrant fruit and seductive palate.
Current vintage 2017