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5 stars- Platter Guide (1 of only 3 viogniers to ever get 5 stars)
Double platinum -National Wine Challenge
91 points - Gilbert et Gallaird
The grapes used in this premium wine were night harvested and destemmed in the early morning without crushing the berries, retaining a whole-berry component to press at about 70%.
The juice was settled overnight at 9 degrees Celsius and the clear juice was then gravity fed to 18% new 400 litre French oak barrels as well as a combination of second and third fill 400 litre French oak barrels.
All barrels underwent natural fermentation for the first 5 degrees balling and were then inoculated with a commercial yeast strain to ensure a clean ferment to dryness.
The wine was matured in barrel for 9 months and batonaged regularly to develop mouthfeel. Mid-palate and wood integration were further enhanced by the use of larger barrels.
A light filtration was done shortly before bottling.
Intense, upfront notes of citrus blossom, glazed pineapple, white peach and a hint of lavender. A creamy midpalate is well supported by subtle oak spice and lingering ruby grapefruit on the elegant finish.