Fruit sourced from the heart of the Barossa Valley floor. The base of the valley is revered for its omnipotent soils and the grapes the vines produce here.
The 2016 Viognier ripened quickly in the early summer heat making it possible to harvest prior to the imminent rains. The early excessive heat and the dryness of the earth are prevalent in this vintage Viognier.
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 a new French aqua-flexed barrel and a seasoned French hogs head. 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 perfume and body. Aromas of stewed apricots, citrus and vanilla bean leap from the glass. This bouquet is integral to the textural fruit forward palate. She offers a poised line of acidity, great length and layers of complex tapestries to tantalize the taste buds.