About the wine
Vines on partially weathered shale as well as red/ yellow clay-loam soils. Grapes pressed whole-bunch. Only 1st light pressings used. Juice settled at 5°C for 48 hrs, then racked. 25% portion undergoes wild fermentation with balance inoculated with cultured yeast in 1/3 each of 1st, 2nd and 3rd fill 500L Allier French oak barrels. Fermentation continues for 21 days avg at temperatures ranging between 13°C and 18°C. Aged on fine lees with malolactic fermentation prevented to preserve finer flavours. Barrel maturation 11 mths, bottled with a fine sheet filtration.
This wine is the ideal accompaniment to foods with subtle spicy aromas and flavours. Although it spent 11 months in oak we strive to produce a wine that is still lively and fresh with varied and delicate flavours, showcasing the subtleties and finesse that Viognier is capable of.