Our Viognier is grown on a combination of terrains on our Estate and the 2020 fruit was selectively picked in 3 small batches as the different viticultural pockets managed to perfectly ripen their fruit. Achieving balance in Viognier is a tough task, but our cool climate allows for a lengthened ripening period, preserving the fruit’s acidity whilst developing those succulent, mouth-coating phenolics and gobsmacking concentration in fruit. Grapes were hand-picked in the early morning hours, cooled overnight, sorted and whole bunch pressed the following morning. We believe that neutral vessels do well in preserving our vineyards’ unique characteristics, and so 82% of the blend fermented and matured in older 225L French oak barrels whilst 18% spent its time in a concrete egg. Once fermentation was complete, the wine matured on the gross fermentation lees for 8 months prior to being bottled. At first the nose is filled with aromas of peach blossom, jasmine flower and mandarin zest. As these subtleties unwind, we’re briefly introduced to hints of Herbs de Provence before they, too, give way to imperturbable white peach and dried apricot.
For the complete tasting notes, click here.