Yeringberg Viognier

Picked across three weeks at three different ripeness levels, the fruit was crushed and destemmed with several hours of oxidative skin contact, then wild-fermented in barrel. The wine spent 10 months in large-format old oak, with no malolactic fermentation.

A long, cool growing season has shaped a Viognier of purity, restraint and understated opulence. Aromas of apricot, honey and lemon verbena are finely held, complemented by notes of white tea, ginger and orange blossom. The palate echoes the aromatics, framed by a beautifully moreish line of acidity and delicately pithy phenolics that bring drive, poise and balance.

Delicious now and over the next 3–4 years, with the potential to reward longer cellaring.