Tasting notes: This single vineyard Naramata Viognier was barrique fermented using native yeasts for 11 months. It was not fined/filtered and shows vibrant flavours of apricot yoghurt, peaches, brioche and brie.
Sub-Region: Naramata Bench Vineyard: Single Vineyard Growing Regime: No systemic fungicides/herbicides/pesticides. Vegan Friendly: Yes Acidification: No Chaptalisation: No Varieties: 100% Viognier Harvesting: By hand at 23.2 Brix Fermentation: Barrel fermented for 300 days with wild yeasts. Lees stirring: Yes Malolactic: No Maturation: 11 months in new and 2nd fill French oak barriques Filtered:No, Fined: No, Cold Stabilised: No Sulfur Dioxide: Less than 80pmm Total S02 Alcohol: 13.0% pH: 3.54 T.A: 6.8 g/L Residual Sugar: 1.3g/L