The Viognier is hand - harvested at 30-35 hl/h or about 2 tons per acre. The lightly pressed juice is then divided for 4 months between new barrels (60% is fermented and aged) and stainless steel tanks (40%) before the two lots are combined and rested prior to bottling. The result is a brilliant wine which combines sensuality and smoothness with powerful and refined flavors of fresh almonds and currents, dried apricots and bush peaches. This is a wine with a strong personality and direction.
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