This blend of Chardonnay, Viognier, and Petit Manseng is named after our farm. The nose is bright and lively with notes of pineapple, mango, and peach balanced with aromas of mineral and petroleum. On the palate, a refreshing acidity sustains a lingering finish.
Chardonnay was fermented in stainless steel tanks at cold temperature. Viognier and Petit Manseng were fermented and aged in barrels (no new oak). No malolactic conversion was done in order to keep freshness and brightness of the fruit.