It is nearly 10 years since we made our first dry Viognier from fruit from fruit grown at Young in the Hilltops region of NSW.
We found a bottle of the 2008 vintage recently and it drank superbly thus prompting us to make another vintage. After traditional destemming, crushing, and pressing,the juice was then cold fermented in stainless steel tanks.
Post ferment it sat on gross lees for 4 months to add complexity to the palate. It shows a perfumed spicy bouquet. It is a moderately rich, well balanced, mouth filling wine displaying spicy, floral ,apricot,pear and lychee characters.