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 Aerican oak for 12 months before being filtered and bottled.
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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.
Vintage: 2013
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