Viognier with higher than usual acids, this worked well, florals were more focused and the fruit had snap and crispnes of green apple, tart green pear, lots of good minerality. Not too much natty character...so far whites in this category to meet take to the process better if you can keep from oxidizing.
Viognier with higher than usual acids, this worked well, florals were more focused and the fruit had snap and crispnes of green apple, tart green pear, lots of good minerality. Not too much natty character...so far whites in this category to meet take to the process better if you can keep from oxidizing.
Mar 5th, 2017