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.