Vintage:                     2023

Grape Variety: Viognier

Region:                      Barossa Valley

Sub Region:             Gomersal

Fermentation:         70% Seasoned French Oak Hogsheads; 30% Stainless Steel

Yeast type:               No cultured yeast added

Time on skins:         Whole bunch to press

Winemaking:           Each year we take a parcel of Viognier from a South facing vineyard in the Gomersal sub-region. The red iron ridge soils are harsh and the area is dry so we pick it early to preserve the natural acidity. Cold fermentation in stainless steel tanks and ageing ‘surlie’ (on lees) in French oak barriques, we then bottle the wine unfiltered and release almost immediately.

Pressing:                   Air Bag Press

Maturation:              Mix of Stainless Steel and Seasoned French Oak Hogsheads for 7 months

Bottling Date:          October 2023

Tasting Notes:         Light and cloudy in colour with enticing aromas of tropical and stone fruit. Flavours of nectarine, passionfruit and lychee dominate with subtle hints of spice from partial oak maturation.