*** Enter the Description of this product
Roasted almond, stonefruit, butternut squash on the nose. Subtle acid balanced with light, integrated tannin felt to be creamy on the palate. Low astringency and bitterness, light-bodied. Medium finish.
Hand-sorted, pressed whole cluster. Fermented in stainless steel barrel and co-inoculated for partial malolactic fermentation. 10% of 2022’s Viognier was aged in new French oak and 90% in stainless steel for 12 months on lees. Partial malolactic fermentation sets a balance in the Viognier between its structure and mouthfeel, felt to be softer and rounded in tandem with the characteristics of French oak.
