A sweet wine from Viognier, the process has toned down its usual perfume-laden exuberance to give apricot and glace pineapple intensity, some beeswax, accompanied by a few honeysuckle floral notes. The body is sleek, luscious, with lovely texture and length, while the flavours are pure peach in syrup.
In The Cellar
Maiden release, made in the traditional and age-old method of air drying grapes on straw mats, to shrivel them and concentrate their flavour. It spent 24 months in barrel and just one barrel was produced, only 600 small bottles. Something rare and special.