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barrel fermented with wild yeast in a combination of 27% new
temple wood
making it not only a dram to enjoy but a collector’s pursuit
with bursts of red fruit with a refreshing touch of pepper
The distillery closed in 1930 due to declining trade after the local parish enforced prohibition laws but re-opened in 1951 when the vote was rescinded after the law was abolished
Yeringberg Viognier 2023 welcome-offer-2017 barrel fermented with wild yeastPicked at three different ripeness levels over three weeks. All crushed and destemmed with several hours oxidative skin contact. 100% wild ferment in barrel, no MLF, 10 months in large format old oak. A wine of elegance and finesse in 2023, the long, cool growing season has produced a Viognier of both purity and understated opulence. On the nose, theres some restraint to the aromas of apricot, honey and lemon verbena, together with hints of white tea,
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