N° 007 Wild Ferment Viognier
Golden Mile Bench
Produced from Vionier produced exclusively from a XX acre east-facing micro-block on Stan's Bench.
CLONE & ROOTSTOCK
1042 & 101-14
Produced with minimal handling techniques, RO block Viognier was harvested in early October, then basket pressed with minimal sulphur additions, and then left to ferment wild for xxx days. Following fermentation, the wine was racked into a combination of 50% 1-yr old French oak and 50% stainless steel casks, and then left to mature for 7 months before bottling.
A wine at odds with itself, both richly textured and beautifully restrained, with dried apricot, bosc pear custard, and clove aromas contrasting delicate savory notes of beeswax, lanolin, and bread. The round yet supple palate is full of nectarine and poached pear flavours, bound together with a pleasing acidity and long, well-balanced, spicy finish.
Chermoula-butter poached BC wild caught spot prawns with Israeli couscous; or Bone-in pork loin roast with thyme and peach balsamic glaze.