Picked at three different ripeness levels over three weeks. All crushed and destemmed with several hours oxidative skin contact. 100% wild ferment in barrel, no MLF, 10 months in large format old oak.

A wine of elegance and finesse in 2023, the long, cool growing season has produced a Viognier of both purity and understated opulence. On the nose, there’s some restraint to the aromas of apricot, honey and lemon verbena, together with hints of white tea, ginger and orange blossom. The palate continues the aromatic theme framed by a wonderful line of moreish acidity and delicately pithy phenolics that provide the wine with drive, poise and balance. A wine to enjoy over the next 3–4 years, but might delight with longer cellaring too. – Sandra de Pury