Hand picked viognier grapes were whole-bunch pressed directly to barrels, and the juice handled with passive oxidation. The wine was fermented in mostly mature French oak barriques, by a population of naturally occurring and differing species of yeast indigenous to the environment of the vineyard. In these "wild" or "feral" ferments each yeast played a small and subtly
different part in the development of the wine, creating layers of richness, complexity, fine textures and flavours. After fermentation the wine was aged on lees with regular batonage for ten months to further heighten the palate weight and increase the complexity and flavour generosity. At blending only the finest barrels were chosen.

The 2006 season led to opulent and aromatic aromas and flavours being present in this wine, with many layers of complexity and lusciousness. On the nose the aroma is intense with white peaches, apricots and ginger. The palate is lifted with ginger spice, layered mineral texture and complex apricots along with white stone fruit flavours. The trademark viognier lusciousness of the palate is clearly evident in this wine which is unctuous and complex while at the same time showing restraint that should ensure good cellaring for at least 3-4 years. This is at its best with food, and complements a wide range of flavours.

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