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.