Well drained soil comprised of loose quartz with shale and siltstone.
Hand picked at night in March
Whole bunch pressing, followed by a cold sedimentation for 36 hours. Wild yeast fermentation in Stainless Steel Tanks.
The wine is aged in stainless steel tanks on lees for a few weeks.
Colour: pale gold color with green reflects.
Nose: fresh white fruits (peach, apricot) and floral (tileul, acacia) aromas
Palate: fresh wine with a generous round structure supported by a good balance between acidity and minerality/salinity.
2017 Landsborough Vineyard Viognier