Beautifully clean and pristine viognier made with fruit from the Yarra Valley Victoria. There are aromatics of orchard fruits, paw paw & ginger, together with savoury, moreish phenolics and a fine acid backbone avoiding any of the heavy, oily warmth that can be the bane of this variety. Half the fruit was made conventionally; pressed to tank for cool fermentation to retain freshness and racy, natural acidity. The other half was left on skins for 48 hours then pressed to tank for fermentation.
Produced with milk products