Additional Information
| Goes well with | Duck, Pork, Seafood, Spicy food, Thai food |
|---|---|
| Country/Region | Australia, Australia/Eden Valley |
| Grape type | Viognier |
| Drinking style | Aromatic, balanced |
Details
Hand picked grapes were whole-bunch pressed directly to barrels, and the
juice handled with passive oxidation. The wine was fermented in mostly
mature French oak barriques, by a population of naturally occurring and
differing species of yeast indigenous to the environment of the vineyard. In these "wild" or "feral" ferments each yeast played a small and subtly different part in the development of the wine, creating layers of richness, complexity, fine textures and flavours. After fermentation the wine was aged on lees with regular batonage for 11 months to further heighten the palate weight and increase the complexity and flavour generosity. At blending only the finest barrels were chosen.
