A succulent wine with a full flavour, retaining the dried apricot and fresh ginger characters typical of a fine Viognier. Very elegant and fine with toasty oak notes.
The grapes were manually harvested at full maturity of 13 to 14 degrees, they were then meticulously sorted and pressed. After a static temperature controlled must settling, the clear juice was fermented in 225 litre barriques, lasting approximately four to five weeks. The wine was matured on its fine lees in oak barrels of which 25% were new, for 12 to 18 months, with regular b̢tonnage (lees stirring) which imparted complexity and volume to the resulting wine.
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