Snapdragon Viognier Trebbiano
Snapdragon is a skin fermented white wine tasting of apricot, nectarine, mango skin and camomile tea. The wine shows a flow of exotic spice that moves onto the pallet with texture and grip.
Viognier sourced from Alluvial sandy loam soils at 30m elevation at the Temple Bruer vineyard in Langhorne Creek. Each parcel of Viognier was split 50% whole berry skin ferment for 7 days, the remaining half was pressed off through basket press and left in contact with lees for 3 months. Trebbiano from Langhorne Creek was hand-picked, whole bunch basket pressed and fermented making a 90/10 blend.
Left to rest in 3rd fill French oak for 9 months before going to bottle.
Unfiltered, unfined and 50mg/L total SO2.