This expressive Viognier seduces you with the beautiful perfume of honeysuckle and orange blossom and a textured palate of apricot, kiwi and pineapple. A sensual and exotic experience.
The grapes were picked and whole bunch pressed, slowly extracting the juice at a rate of 550 litres per tonne. The juice was settled for 48 hours and was racked into a combination of seasoned 225 litre Burgundian barrels and three new 500 litre oak casks for barrel fermentation and maturation. The wine was left on the lees for eight months, with regular “b̢tonnage” (lees stirring) for the first two months.
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