Only the free run juice was used. 60% of the Viognier was fermented in stainless steel tanks and 40% was fermented in French oak barrels (20% new). After fermentation, the wine was left sur lie for four months, with regular stirring. A pale gold wine with green hues. Pear drop and jasmine blossom dominate on the nose. Fresh pear flavours follow through on the palate, combined with a nutmeg spice and lingering fruit.