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The wine is made using organic winemaking techniques with very little intervention from the winemaker. The grapes were fermented with indigenous yeast naturally present in the vineyard and six months aging on yeast lees allowed the wine to naturally stabilize.
The wine is lemon straw in color with green hues. Lifted honeysuckle, lemon rind, apricot and peach mixed with hints of cashew and freshly turned earth deliver a complex and funky aroma.
The palate is rich and textured. A luscious wine with layers of spice, citrus and apricot, showing the distinct characters of varietal Viognier which persist through to a lovely fresh finish. Enjoy with spicy Asian cuisine.
"Polished and vibrant, a juicy mouthful of pear, apricot, lychee and floral aromas and flavors, pulsing through a generous finish. Drink now through 2014. 500 cases imported"
91 Points
Wine Spectator
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