After harvest, the Viognier grapes were gently pressed and the juices handled with controlled oxidation. Fermentation took place in stainless steel tanks utilising the naturally occurring indigenous vineyard yeasts. The indigenous yeasts create layersof flavour, complexity and richness. After fermentation, the wine remained on lees for three months, adding creaminess andpalate richness.
Bright straw in colour with green hues. There are lovelyaromas of orange blossom, fresh ginger, hints of honeysuckle and white flowers. The palate has fresh pineapple, Chinese white tea and dried figs leading to a creamy mid-palate with a silky, textural finish. The wild fermentation and lees ageing gives the wine an extra level of complexity on the palate that belies its age.
Drinks perfectly with harissa chicken or crispy rice pancakes with potato and chickpeas.