Smoother mouthfeel and elusive elegance.


When harvested, the row of viognier is hand-picked separately and spread evenly between the picking bins of Shiraz.


The grapes are foot-crushed in small, half-tonne ferments and hand plunged up to 3 times a day. Before ferment is complete, the wine is gently basket-pressed to seasoned french oak for 10 months. It is then settled out in tank prior to bottling, where it goes to bottle with only sulphites added, maturing for 9 months before release.