South Australia Australia
"Good July rains helped to replenish depleted soil moisture reserves. Above average temperatures during November to January meant that Viognier harvest began in the warmer regions in early February. Harvest progressed in ideal dry and relatively cool February. Record March temperatures accelerated ripening and the remaining fruit was brought in rapidly to complete harvest in mid-March. After harvest, the Viognier grapes were gently pressed and the juice handled with controlled oxidation. The wine was fermented with indigenous yeast in stainless steel. These grapes and the indigenous yeast, that have transformed them into wine, have created layers of flavour and richness. After ferment the wine was left on yeast lees for a few months to increase the complexity and creaminess of the wine and the richness of the palate." ~Winery notes
SSL
