As ripeness was achieved the Riverina Viognier grapes were harvested in the cool of the night to retain freshness and minimise oxidation. The fruit was crushed, destemmed and chilled to the bag presses. After a gentle pressing the juice was clarified before a slow fermentation at cool temperatures of 14 to 16å¡C using a carefully selected yeast to optimise lush varietal flavours. The wine then underwent six to eight week maturation on yeast lees which built mid palate weight and optimised the expression of soft creamy notes. The Viognier was then blended, filtered and bottled.