Handpicked grapes were whole-bunch pressed directly to
mature French oak barriques, where they were fermented by
‘wild’ or indigenous yeasts occurring naturally in the vineyard. These wild yeasts play a small and subtly different part in the development of the wine, creating layers of richness, complexity, fine textures and flavours. After fermentation the wine was aged on lees with regular batonnage for ten months to further heighten the palate weight and increase the complexity andflavour generosity.

After 35 years we believe that the Eden Valley has proved its place as one of the great homes of Viognier. 

A lovely, wet winter set the vines up a healthy start to the season. Spring was drier than average and the vines responded quickly, growing and flowering well and setting a good number of bunches. Summer saw warm, dry days with the important cool Eden Valley nights. These conditions ripen the grapes while maintaining freshness and natural acidity. The balmy Indian Summer of early March helped finish ripening these perfectly balanced and flavored grapes.