Dalton Viognier Reserve

The grapes were picked by hand towards the end of August. The grapes were destemmed but not crushed: to be pressed as whole berries. After skin contact the must was pressed and allowed to settle. About 40% of the juice was transferred to barrels where it was to ferment naturally from the wild yeast available on the skins and in the atmosphere. The rest of the wine was allowed to begin fermentation in stainless steel tanks, which was then completed in new French oak barrels. The finished wine was left to mature on its gross lees, and was stirred (battonage) a regular basis.