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delivering depth and vibrancy in every sip
yet often overlooked
honey and caramel
As the last to ripen
vibrant and bone dry
Yeringberg Viognier Bendigo delivering depth and vibrancy inPicked across three weeks at three different ripeness levels, the fruit was crushed and destemmed with several hours of oxidative skin contact, then wild fermented in barrel. The wine spent 10 months in large format old oak, with no malolactic fermentation. A long, cool growing season has shaped a Viognier of purity, restraint and understated opulence. Aromas of apricot, honey and lemon verbena are finely held, complemented by notes of white tea,
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