This wine is made from our single vineyard Viognier site nestled on a hillside above Cactus Bay. We hand harvested the fruit and then foot stomped to crush the fruit in the bins before loading it into a chiller for 2 days of skin contact. The wine was then pressed to tank and sat around waiting for a spontaneous fermentation to kick off. As soon as the ferment started, we stirred up all the solids and transferred the cloudy juice to Puncheon for fermentation in old French oak and Acacia wood. Once the fermentation was completed the wine rested on gross lees for 6 or 8 months before racking and preparation for bottling, no malolactic fermentation or lees stirring occurred.