Our Viognier vines are planted in a single, 1.6-acre block grown from cuttings taken from Yarra Yering. Fruit was handpicked over several passes to ensure a balance of acidity and flavour development, with a crop level of under 1.5 tonne per acre. Whole bunches were lightly crushed and allowed to soak for approximately one hour before basket pressing. The juice was settled for several days and then wild-fermented in tank, before being transferred by gravity to complete fermentation in four- and five-year-old French barriques. The wine was matured on lees for 14 months. No fining or filtration.

Intense varietal aromas of poached pear and peach fruit are complimented by exotic florals and vanilla spice. Soft, medium-bodied palate is layered with ripe yellow stone fruit, soft tropical fruits are balanced with refreshing natural acidity. A gloriously long and textured finish makes this a wine one to enjoy in its exotic youth or with time in bottle.