Lovely ripe nectarine, peach and ginger aromas sustained by the full and creamy palate. Pure and benchmark Viognier expression.
The grapes were manually harvested at full maturity of 13 to14 degrees; they were then meticulously sorted and pressed. After a static temperature controlled must settling, the clear juice was fermented in 20 hectolitre oak vats, lasting approximately four to five weeks. The wine was matured on its fine lees in both oak barrels and foudres (vats) for nine months.
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