Hand picked grapes were whole-bunch pressed directly to barrels, and the juice handled with passive oxidation. The wine was fermented in mostly mature French oak barriques, by a population of naturally occurring and differing species of yeast indigenous to the environment of the vineyard. In these "wild" or "feral" ferments each yeast played a small and subtly different part in the development of the wine, creating layers of richness, complexity, fine textures and flavours. After fermentation the wine was aged on lees with regular batonage for 11 months to further heighten the palate weight and increase the complexity and flavour generosity. At blending only the finest barrels were chosen.
The 2008 season has created a wine with both finesse and opulence, with layers of complexity and lusciousness. The wine is pale gold with green highlights.
The nose displays intense aromas of white peach, apricot and ginger.
Ginger spice is layered on the palate with mineral texture allure with complex apricots and white stone fruit flavours. The trademark Viognier lusciousness of the palate is clearly evident in this wine which is unctuous and complex while at the same time, showing restraint that should ensure good cellaring for at least 3-4 years. This wine is at its best with food, and complements a wide range of flavours.
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