Description
The grapes were hand-picked early morning and whole-bunch pressed with only the free run juice used. 40% of the Viognier was fermented in stainless steel tanks and 60% was fermented in very lightly toasted French oak barrels, predominantly second and third fill barrels. After fermentation, the wine was left to mature sur lie, with regular stirring (battonage). The wine was racked off the lees after 9 months and the components blended prior to filtration and bottling.
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