We look to create texture and complexity in our Viognier, so this is fermented by wild yeast in French oak barriques. The wine then spends around 10 months on lees in barrel, gaining the layers of interest for which we are looking. The nose displays aromas of white peach and spice with floral undertones and subtle hints of seasoned oak. The palate is delicate yet concentrated and intriguing with flavours of lychee, pear and wood-smoke. The generous palate and fine acidity provide length to the spicy dry finish.
Certified organic and biodynamically grown
Suitable for vegetarians and vegans
No dairy products or eggs used during production