We enjoy working in the winery to find the optimal expression of the grapes that we grow. Vior is something of an experiment but one that we know only enhances the experience of drinking Viogner.
We divide the wines into two allocations before bringing them together to create the perfect blend. The first parcel is skin macerated for 20 days in stainless steel. This technique adds mild tannin and structure to the wine making it vibrant in its youth and capable of aging. The second parcel is aged in new oak for 3 months with frequent lees stirring. This technique adds textural richness and harmonizes with the aromatic qualities inherent to the Viognier grape without overpowering them.
The result is an aromatically expressive white with delightful complexity in its youth and quality to emerge after years in bottle.
First year of production: