Sholto Viognier 2021
Given four days skin contact, 100% barrel fermentation and on aged four months on full lees with regular stirring to develop structure and mouth feel. On the nose it shows fresh crushed green apple skin and white peach, leading to a juicy rounded and moreish palette. An experimental style from a variety that I have always wanted to produce and should only get better with age.
Given four days skin contact, 100% barrel fermentation and on aged four months on full lees with regular stirring to develop structure and mouth feel. On the nose it shows fresh crushed green apple skin and white peach, leading to a juicy rounded and moreish palette. An experimental style from a variety that I have always wanted to produce and should only get better with age.
Given four days skin contact, 100% barrel fermentation and on aged four months on full lees with regular stirring to develop structure and mouth feel. On the nose it shows fresh crushed green apple skin and white peach, leading to a juicy rounded and moreish palette. An experimental style from a variety that I have always wanted to produce and should only get better with age.
