"100% Viognier grown on calcareous clay soils. Yields 45 hl/ha. Harvested at night, fermented at 16–17 °C in stainless-steel tanks. Fined and lightly filtered.
NHB. A little nutty over white stone fruit on the nose. Flavours of hard peach with a lightly salty tang and green bitterness. Good, simple, well-made entry-level Viognier. (TC)"