Hand harvested grapes, destemmed and pressed. Free run and pressings were combined, and the juice underwent a cool ferment partially in stainless steel and partially in older oak. The lees in all vessels were stirred regularly for eight months of maturation. Minimal fining and filtration were used prior to bottling.
This quintessential Viognier has flavours of apricot and stone fruits with a textural palate, overlaid with an attractive hint of French oak.
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