The grapes were picked and the whole bunch pressed, slowly extracting the juice at 550 litres per tonne. The juice was settled for 48 hours and then racked into a combination of seasoned 225-litre Burgundian barrels, which matured for 10 months. 10% of the production was fermented and grown in a 600-litre egg-shaped tank, retaining the purity of the 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 honeysuckle, orange blossom perfume, and a textured palate of apricot, kiwi and pineapple. A lifted, poised and elegant Viognier