Lansdowne Vineyard is one of the slowest ripening sites in the Adelaide Hills. Sitting at 350 metres in Forreston Valley, it experiences a Mediterranean climate with cold wet winters, warm dry summers and endless autumns. It's day-night temperature range is due to early sunsets and cool air pooled in the valley at night - a combination key to creating flavour complexity by slowing down the ripening process. We've been tending to the vineyard since 2002 and continuously work with new varieties and practices to understand more about the terroir.
Fragrant ginger and stone fruits followed by a textured palate with a creaminess from ageing. The combination of indigenous and cultured yeasts and partial barrel fermentation have contributed to this Viognier's elegant complexity.
Maturation: Partial barrel fermentation. New and old French oak.
Bouquet: Fragrant stone fruits and ginger.
Palate: Textured and creamy complexity with a slated minerality.