Handpicked grapes were whole-bunch pressed directly to mature French oak barriques, where they were fermented by ‘wild’ or indigenous yeasts occurring naturally in the vineyard. These wild yeasts play a small and subtly different part in the development of the wine, creating layers of richness, complexity, fine textures and flavours. After fermentation the wine was aged on lees with regular batonnage for ten months to further heighten the palate weight and increase the complexity and flavour generosity. The Virgilius Viognier displays intense aromas of freshly picked apricots, cardamom, white pepper and fresh ginger. Lifted ginger spice is layered on the palate with mineral sourdough like texture and complex apricots and almond savouriness.