The grapes were picked and whole bunch pressed, slowly extracting the juice at a rate of 550 litres per tonne. The juice was settled for 48 hours and then racked into a combination of seasoned 225 litre Burgundian barrels, where it was matured for 10 months. 10% of the production was fermented and matured in a 600 litre egg-shaped tank, retaining the purity of fruit. Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefitted from the barrel maturation and lees contact creating a fuller mouth-feel and increased texture, which is beautifully balanced by the firm backbone of acidity.

This expressive, barrel-fermented Viognier seduces you with the beautiful perfume of honeysuckle and orange blossom and a textured palate of apricot, kiwi and pineapple. A lifted, poised and elegant Viognie