By Farr Viognier 2021


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The Wine

Perfect.  Dried fruits, led by beautifully obvious, (yet understated) apricot notes.  Lifted spice, pushing into a warm perfumed element.  A peppery note, celery leaf and something tropical, then ginger and peach, and sweet spice too. But still, the wine has incredible restraint and acid.  This wine has avoided being too rich, yet it has maintained every bit of that characteristic Viognier soul.

Vinification: Viognier is foot stomped and left for two or more hours on its skins to extract the phenols, flavour and texture. The fruit is then pressed, cooled and put straight into barrel with all solids for a natural fermentation. Gentle stirring during the end of autumn encourages malolactic fermentation, which softens the finish by converting the tart malic acid to lactic acid. The wine is then racked, fined and filtered. It is ready to be bottled 11 months after harvest.