Floral lift, hints of apricot. Generous palate supported by a tight structure and crisp acidity. The Viognier was crushed, de-stemmed and pressed in a pneumatic air bag press. It was cold settled for 4 days and then inoculated and racked into 1 and 2 year old French oak barrels. It was lees stirred and left to mature for 3 months prior to bottling.