80% Viognier, 20%
Marsanne Handpicked from organic practicing vineyards. Viognier was soaked on skins for one hour before pressing to tank. The juice was left to settle for two days before racking to neutral French oak puncheon barrels for natural fermentation. Maturation took place on gross lees for 18 months. The Marsanne was whole bunch pressed, cold settled for two days and racked to neutral 500L puncheon barrels for natural fermentation for 2 months with some very partial natural MLF occurring. The wine was left to mature on gross lees for 18 months. Unfined with minimal sulphites added.
Lifted aromatics, engaging textures, fruit intensity and a high level of food-friendliness. Look out for flowers, spices, nuts, citrus and pithy melon notes, all presented with an effortless balance between richness and freshness.