(2013 Vintage) Each lot was delivered to the winery in half-ton bins and went direct to press. Freerun juice was separated from the press fraction to maintain pH balance and avoid bitterness due to the high concentration of tannin inherent to Viognier skins. Juice was fermented in tank and then transferred to all neutral French oak barrels at 17° Brix to complete primary fermentation. This wine aged sur lie in neutral French oak for six months prior to blending and bottling.
Planet Grape(2014 Vintage) Lithe and gentle. Peach, baking spice and delicate honeysuckle are the focus on nose and palate.