Vinification
The fruit is hand picked to ensure optimal quality. It is crushed and pressed with only the free run juice and light pressings being kept to avoid picking up tannins from the Viognier skins. The juice was racked from its solids, leaving just a little (1-2%) to add complexity. Fermentation took place in temperature controlled stainless steel tanks using an aromatic yeast. After completion, the wine remained on the fine lees for a short time before stabilisation and early bottling to maximise freshness.

Winemakers Comments
Fruit for this wine was sourced from both the McLaren Vale and Adelaide Hills regions to add complexity and balance to the wine. The McLaren Vale fruit (75%) imparts the richer more aromatic flavours that has become synonymous with great Australian Viognier, whilst the cooler climate Adelaide Hills portion (25%) adds wonderful acid structure and more delicate citrus, mineral notes.

Tasting Notes
Intense floral, spice and glazed apricot aromas on the nose. The palate is nicely balanced with good texture, creaminess and refreshing citrussy acidity. Lovely intense stone fruit continues on the palate with great length and character.

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