Vineyard: The 2016 Vintage started a few days earlier than ever before due to the dry conditions, but relieving rains arrived in late January/ early February, reducing stress for the final stages of ripening. The earlier harvested fruit achieved fruit ripeness at relatively low Baumes due to the rain event. These wines are bright, spicy and vibrant with a lovely long acid and elegance. As vintage progressed the concentration grew and the colour intensified, resulting in more weighty wines without overripe characters.
Vinification: Small batches of grapes are gently crushed and transferred to stainless steel basket presses. Fermentation is long and moderately cool, retaining fresh fruit characters. About 4% underwent wild fermentation for extra complexity. 14% of the Viognier is fermented in aged French and American Oak. Blending occurs only in the final stages of the winemaking process.
The Viognier takes centre stage on the nose, with intense aromas fruits, candied ginger and florals, underlaid by exotic notes of green mango, hay and almond. Medium-bodied on the palate, with precise acid throughout, and a fresh, spicy-yet-sweet finish.
Food Matching: Aperitif, shell fish and seafood.