Skin contact, neutral barrel fermentation and ageing, along with the complete malolactic fermentation, brings a richness to the palate while retaining the tropical citrus notes associated with Viognier. Bold aromatics of orange marmalade, toasted coconut, macadamia nut, are accompanied by clove, nutmeg and a hint of allspice before finishing with a slight tartness reminiscent of pineapple and orange oil that carry through to the palate and create an explosion of flavors.
VARIETAL COMPOSITION: Viognier
VINIFICATION: Neutral French oak barrel fermented, with 48 hours of skin contact
AGING: 10 months in neutral French oak barrels
PAIR WITH: Shellfish, curry, grilled tropical fruit
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