Sticky End Viognier

All of the fruit is sourced from Bosworth Edge Hill Vineyard in Willunga, a subregion of McLaren Vale. Inspired by the Italian Passito style, Ben has crafted a fruit driven sticky with less botrytis characteristics and more of a typical Viognier character. Carefully hand-picked into small crates and stacked to allow free air flow, the grapes were left for 3 weeks to dry out. These late harvested Viognier winegrapes were then crushed with care, pressed with panache and the juice joyfully let into French barriques (20% new) and left on lees for six months. As the ferment approached perfect taste pitch, the process was stopped. A fresh, fragrant style, crisp over the palate and sticky to the end!