Fermented on lees in neutral oak vessels of a variety of formats, malolactic fermentation and batonnage were withheld to create a pure-fruited, elegant expression of Viognier. A short elevage of 6 months ensures a fine balance of umami richness and density, whilst still retaining elegance and perfume.

Tangerine – Early Season Apricot – Brioche

14.1% alc.