Tasting Notes

Roasted almond, stonefruit, butternut squash on the nose. Subtle acid balanced with light, integrated tannin felt to be creamy on the palate. Low astringency and bitterness, light-bodied. Medium finish. 

Winemaker Notes

Hand-sorted, pressed whole cluster. Fermented in stainless steel barrel and co-inoculated for partial malolactic fermentation. 10% of 2022’s Viognier was aged in new French oak and 90% in stainless steel for 12 months on lees. Partial malolactic fermentation sets a balance in the Viognier between its structure and mouthfeel, felt to be softer and rounded in tandem with the characteristics of French oak.