A lone row of Viognier, a once-forgotten variety, was planted in our Riddoch Run Vineyard in 1988. We kept this tiny parcel separate and created this exciting skin-contact experimental wine. 

Harvested on a mild March morning, the fruit was wild fermented for ten days, and hand plunged twice daily before held on skins for a further 80 days.

Gently basket-pressed to a two-year-old French Oak barrel, this complex wine displays lemon, peach iced tea, spice, grip and texture, with balanced natural acidity and fruit sweetness.