After harvest the viognier grapes were gently pressed with the juice being handled by controlled oxidation. The wine was fermented with indigenous yeast in stainless steel, and after ferment was left on yeast lees for a few months to increase the complexity and creaminess of the wine, and add richness to the palate.
The 2007 Y Series Viognier has aromas of fresh ginger and candied grapefruit with hints of white flowers. The palate is full-bodied with grapefruit and apricot flavours, and displays a persistent finish, matched with typical silky and harmonious viognier texture. This wine will reward when enjoyed with dishes containing goats or rich fetta cheeses.
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