Whole clusters were pressed straight to stainless tanks and cooled overnight, before being racked off the gross lees. Fermentation took place in a combination of stainless and older French oak barrels. A long, slow fermentation lasted up to 45 days to preserve aromatic freshness. The wine was then racked into neutral barrels for nine months’ maturation.
A stunning expression of cool-climate Viognier showing delicate floral notes, layered with honey and citrus aromas. Opulent and textured with an uplifting fresh finish.
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