| Viognier | 100.0% |
| Alcohol | 14.0% |
| PH | 6.3 |
The fruit was destemmed and the berries were lightly broken before being pressed. The juice cold settled for 24 hours before being transferred into 100% tight grained French oak barrels (20% new, 50% second fill, and 30% third fill) for fermentation. The wine was then aged "sur- lee" for 6 months prior to being racked, blended, stabilized, filtered and bottled.
The fruit was gently whole cluster pressed and then the juice cold settled for 24 hours before being transferred into 100% tight grained French oak barrels (20% second fill, and 40% third fill, 40% neutral) for fermentation. The wine was then aged "sur- lee" for 6 months prior to being racked, blended, stabilized, filtered and bottled. Drink now and over the next 4-5 years
Rich aromas of white peaches, apricots, mango, and jasmine flowers.
Finishes with pineapple acidity and creamy oak notes.
