2023 Viognier 'La Elizabeth’

This wine is destined for cheese and charcuterie hour. The fruit comes from the Yetti on the Valley floor. Sven gets first dibs on this one and therefore, this is the first pick of the season. Super low V24 yields meant concentration is high. The fruit was picked at a tender baumé of 11, which kept the acid tight. Taking note of what worked from previous years and keeping things experimental, we pulled the fruit off earlier. The fruit was de-stemmed, pressed, settled and partially barrel ferm...Read More...

This wine is destined for cheese and charcuterie hour. The fruit comes from the Yetti on the Valley floor. Sven gets first dibs on this one and therefore, this is the first pick of the season. Super low V24 yields meant concentration is high. The fruit was picked at a tender baumé of 11, which kept the acid tight.

Taking note of what worked from previous years and keeping things experimental, we pulled the fruit off earlier. The fruit was de-stemmed, pressed, settled and partially barrel fermented in second use oak, and the remaining in tank. It had no lees work, but elements of brioche (fine lees) come through in the finished wine.

A variety from another era, but a wine that’s right up with the now. Yes, every typical varietal note applies, apricot, yoghurt, orange candies and marmalade, but it carries a tension and perkiness about it. Full bodied, maybe a touch oily, but made up for with grippy tannins and nimble acidity.

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