"Night-harvested, cool fermentation in stainless steel. RS 1.94 g/l, TA 3.8, pH 3.3.
Heavy bottle, unfortunately. Headily perfumed. Creamy apricot and ground almonds with the lightest dusting of dried sage. Fabulous acidity that zings through all that Viognier voluptuousness, turning it weightless and mouth-wateringly fresh. Citrus and jasmine notes flutter paper wings on the finish. VGV 17/20 points. (TC)"