• Dry style
• Freesia
• Apricot
• Soft acidity

An exciting bouquet of floral aromas, freesia and marzipan, along with peach and apricot. The palate is delectable with baked nectarine and a hint of honeysuckle. A dry finish is complemented by soft acidity and long-lasting flavours. 

The grapes for this wine were sourced from their estate vineyard. In 2018 the vines were 12 years old and all cane pruned, this allows them to keep an open canopy and moderate crop load. Shoot thinning and crop reductions are part of their normal vineyard practice. Extensive leaf plucking is performed at fruit set. 

Viognier has the narrowest of windows to harvest the fruit at optimal flavour, sugar and acidity. The best flavours come right at the end of the ripening and quickly dissipate if left too long. Viognier requires daily and sometimes twice daily tasting and analysis near to harvest. The grapes were carefully destemmed to allow for gentle extraction of aromas and flavours from the grape skin. Once presed the juice was minimally handled with little fining and no enzyme addition so that the wine can revel a truer expression of their vineyard. Fermented with selected yeast that maximises aromatic potential in viognier, then matured on light yeast lees for a fuller, smoother mouthfeel.

Food Pairing: A delightful aperitif and a beautiful compliment to your seafood, white meats and vegetable dishes.