The fruit for this wine was co-fermented to ensure maximum extraction of floral notes from the skins of the viognier. The ferment was kept at between 18 and 22 degrees to retain these varietal characters.
Once the wine had finished primary and malolactic fermentation it was matured in French and American oak for 12 months before being filtered and bottled.
- SA - Langhorne Creek
- South Australia
Winery Tasting Notes
Colour: Crimson with purple tints
Aroma: Upfront dark berry fruit aroma, with a floral lift and underlying smoky oak character.
Palate: A soft to medium weight wine with a juicy berry flavour followed by vanilla which adds a floral
dimension. This results in liveliness to the palate with a silky soft finish that slides down the throat easily.
Food: This delightful accompaniment for roasted red meats, such as lamb and beef or tomato based