Colour:
Light to medium yellow straw with attractive green tints.

Bouquet:
Fresh vibrant estery fruit with subtle apricot blossom nose.

Palate:
The palate has texture, length and viscosity with flavours of lychee and peach. The wine is made in a dry style with clean, zesty yet soft acidity on the finish.

Food Suggestions: 
The texture of this wine will complement sashimi, oven baked seafood of full flavoured vegetarian meals.

Cellaring Potential: 
It is expected that this wine will continue to develop over the next 6 years to attain a creamy viscosity.

Winemaking Notes:
Our individual vineyard was harvested during one night. Free run juice was kept separate from pressings and approx 30% of the components underwent a natural yeast fermentation in 2-4 year old hogsheads in which it was kept on lees for approximately 6 weeks. The remainder of the wine was slow tank fermented with cultivated yeast. On final assemblage, the flavoursome pressings was fined with a little skim milk and comprise about 10% of the blend to contribute to the wonderful viscosity of this wine. After stabilising the wine received a filtration before packaging.

Background Information:
Richard Hamilton planted Viognier in 1998 and 2000 with a view to augmenting the theme of 'Rhone' varieties in much of his vineyards. The vines are managed as an individual plot and, as the vines are becoming more mature, beautiful flavours are emerging.

Oak: 
Approx 30% barrel fermented in 2-4 year old French oak for 6 weeks.