The Queen is made using the white grape Viognier, grown on Stonewell Road, Marananga. Viognier is classically known for its wonderful texture and stone fruit characteristics.

Picked on flavour and pressed just hard enough to extract some texture. The juice is temperature controlled and ferments over 14 days before being transferred to  French aqua-flexed barrels. The initial ferment ticks out in barrel and the wine then goes through partial secondary ferment all based on flavour, acidity and mouthfeel.

The Queen shows an extraordinary combination of playful perfume whilst showcasing a supple seriousness and breadth of body. She offers a poised line of acidity, great length and layers of complex tapestries to tantalize the taste buds.