The grapes were picked by hand towards the end of August. The grapes were destemmed but not crushed: to be pressed as whole berries. After skin contact the must was pressed and allowed to settle. About 40% of the juice was transferred to barrels where it was to ferment naturally from the wild yeast available on the skins and in the atmosphere. Viognier is a silky smooth white wine with delicate nuances of honey, peaches and apricots. A brief period in barrels has accented those flavours with sweet notes of vanilla and caramel.
