VITICULTURE
The Viognier is grown in a single vineyard, South Westerly slope about 6 km from False bay which enjoys cool maritime on shore breezes from the Atlantic. The soils are granite-clay loams which restrict yield and allow for retention of acidity and varietal aroma.

VINIFICATION
The cooled grapes were crushed and pressed, and the free run Viognier juice settled overnight before transfer to seasoned French Allier and Compiègne oak white wine barrels. Half the barrels were inoculated while the other half underwent “wild”, uninoculated fermentation. Approximately 15 % malolactic fermentation occurred in barrel to add creaminess but retain acidity. The wine
was matured on the lees for 10 months in barrel before blending and bottling.