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Viognier was grafted onto semillon vines in '99; hand-picked, whole bunch-pressed, free-run juice cold settled before cool fermentation in used French barriques, matured for 4 months. Green-gold; it's amazing there's still 1.35g/l of residual sugar in the wine - it's far from obvious, but there is a lot of apricot/peach fruit without any phenolic issues on the finish. Very well made.
