By Farr Viognier 2022

By Farr Viognier 2022Viognier is foot stomped and left for two or more hours on its skins to extract the phenols, flavour and texture. The fruit is then pressed, cooled and put straight into barrel with all solids for a natural fermentation. Gentle stirring during the end of autumn encourages malolactic fermentation, which softens the finish by converting the tart malic acid to lactic acid. The wine is then racked, fined and filtered. It is ready to be bottled 11 months

Hints of samphire add a delightful touch to the mineral and saline core

A full-bodied palate but the richness of the fruit more than compensates

it is filled with sweet concentrated flavours of raisins

velvety tannins

lime and lemon zest

The hand-picked Chardonnay grapes were gently pressed and placed in large

prepare your taste buds for the next entrance

and released at cask strength

From vines located at the top of the hill of Grand Cru’s only metres from the Grand cru Valmur and also this wine includes another very small 0

velvety smooth mouthfeel and complexity to provide an indulgent and highly sensorial whisky experience

Picpouls could just be it

With aromas of musk