Aromas of peach and orange zest, with subtle marzipan and honeysuckle. Mouthfeel is rounded and rich, without being austere. The oak character is restrained, complementing rather than competing with the fruit. Peach flavours follow through from the nose, leading to a supple finish.
The Viognier grapes were hand-picked at 25.2 degrees balling. The bunches were not de-stalked and the fruit was whole bunch pressed. Fermentation took place in old French oak barrels, and lasted 14 days. There was no malolactic fermentation allowed, but the wine was left on its lees for 7 months before being bottled, with batonnage (stirring) weekly.