Viognier, Marsanne, Roussanne. Combination of whole bunch pressed fruit run straight to 600l oak barrels and ceramic eggs with some skin contact and whole cluster ferments. Nine months on lees, a little ceramic action too. Then transferred to 20hl Stockinger founder, with extra lees and left for another year.
A very layered and textural wine, lots going on here: viognier dominant this year, pear, quince and ginger but plenty of marsanne’s vulgarity and roussanne’s precise beauty. A fine acid line underlies a fine yet rich palate with loads of flavour persisting- Brian Martin.
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