Viognier is planted on the ‘Dry River Estate’ vineyard and comprises of two very small blocks alongside both entrance driveways.  We treat Viognier as an aromatic wine by fermenting the juice in a stainless steel tank and preserving the aromatic characters by botting early.  Stylistically we are gravitating to a wine with modest residual sugar levels (10g/L) and working to balance fruit concentration with alcohol levels. As a new wine to the Dry River range we are still assessing cellaring potential so our recommendations are conservative.