2024 Shadowfax Minnow Viognier

A perfect growing season was set up with good winter rains and a warm dry summer. Grapes were hand harvested in the cool of the morning at optimum flavour ripeness. A great year to grow Minnow Viognier.

The fruit was gently whole bunch pressed and left to settle over night prior to racking. The primary ferment was fermented at cooler temperatures to retain fruit aromas. After primary ferment it was gravity fed into older French hogs head barrels in our underground cellar for further maturing. It was left on light lees to develop further complexity for 6 months prior to bottling in October 2024.