Benchmark Viognier showing jasmine and peach, perfumed and elegant with a wonderfully long finish.
Made with minimal intervention, vinification started with skin-contact maceration to extract flavours and aromatics at controlled temperatures of 8å¡C. The grapes were then barrel fermented in French oak, of which 20% was new, 80% was older to impart subtle complexity. The wine was matured on its fine lees for approximately four months with regular bÌ¢tonnage to enhance the rich creaminess and texture.
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