This wine is a bright gold colour with papaya, tropical fruit and pear blossom aromas balanced by subtle spicy oak notes. The palate is rich and complex with flavours of honeycomb, apricot and orange on a fresh finish.
60% of the Viognier was fermented in French oak barrels (30% new) with the remaining 40% fermented in stainless-steel tanks. After fermentation, the wine was left to mature on lees for ten months, with regular stirring, prior to being blended, filtered and bottled.
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