A lovely golden colour, the wine shows aromas of intense honeysuckle, apricot and white flowers with hints of lavender blossom. The high residual sugar ensures it is long and elegant with luscious flavours from both the Viognier and Botrytis influences of apricots, peaches and spice. The finish is fresh with lingering flavours, a hint of lemon peel and tight acidity.
A select patch of our Viognier vines are encouraged to grow a dense canopy reducing air flow, promoting infection by and growth of Botrytis cinerea. Botrytised grapes are difficult to press and several pressings are required to liberate all of the viscous nectar. Good quality juices are hard to ferment, so a special yeast strain is used to balance the ideal sugar levels, allowing the wine to find its natural balance.
Grape Variety: Viogneir
winemaker: Heather Fraser
harvest date: 4th May 2017
acidity: 7.1 g/l
residual sugar: 183 g/l
cellaring: Drink now – 2022
Food Pairing: Enjoy as a dessert wine or with a cheese platter.