Handpicked Viognier from Macclesfield in the Adelaide Hills & farmed without the use of systemic nor synthetic chemical inputs. Wild fermented on skins for 20 days and foot-stomped once daily, the wine remained on skins for a further 43 days before it was basket pressed to old oak to rest on full solids for 5 months, where battonage occurred fortnightly. Racked to stainless steel and bottled by hand. Unfined and unfiltered. – Poppelvej
