Our 2021 Reserve Viognier is a satisfying balance of energy, weight and delicacy. We find aromas of white summer flowers: honeysuckle and jasmine, vanilla bean, ripe lemons, confectioners sugar, and perhaps hints of herbs and stones. On the palate, there is a pleasant symmetry between refreshing acidity and layers of lush polished tannins.
Aromatically led by peach and nectarine notes , accentuated by blood orange peel, white pepper and oyster shells. On the palette, mirabelle plums, kumquat and lavender are present. The wine has the textural density of red wine and acidic profile of a white. These elements make this wine a dream for food pairings.
Lovely floral red raspberry aromas and pink grapefruit provide a foundation of freshness that is balanced with the warmth of subtle evocations of salt, herbs and vanilla cream. Moderated generosity describes the palate, with guided acidity, rounded layers, and quiet but confident tannins.
Aromas of lemon and grapefruit juice and zest, cut apples, and white flowers dominate the 2022 Spiral, with elements of mixed fresh herbs and wet stones. The texture gives breadth and suppleness through the mid-pallet and finishes with a thirst quenching vibration of acid and tannin.
Lavish honeycomb, ripe white peach and apricot, summer flowers and grasses, and a touch of crème anglaise and baking spice. Texturally, this wine is plush, with considerable breadth and depth, and structured velvet tannins.
A white Rhone style blend bringing together Marsanne, Roussanne and Viognier. Each varietal picked separately and fermented using native yeasts, and allowed to age on lees for 6 months before bottling.
A refreshingly acidic and mineral driven Viognier showcasing generous floral aromatics and tropical fruit notes. Fermented using native yeasts and allowed to age on lees for 6 months before bottling providing a beautiful, rounded texture.
A white Rhone style blend of Viognier, Marsanne and Rousanne. Co-fermented the pressed juice using native yeasts in 20% new french oak and then allowed it to age on lees for 6 months before bottling. Only partial malolactic fermentation was allowed to take place resulting in a crisp, fresh wine.