Viognier, Yalumba, South Australia, 2017

Wild fermented. Light-medium straw with a slight shimmer. Orange peel, candied ginger, flint, lychee nose. Medium acidity, green papaya, lime zest, nectarine, lychee, ginger. Not a feel of residual sugar but it had a nice sweetness in the mouth.

Viognier, Babylonstoren, Western Cape, ZA, 2017

Tasting Notes:White flower, peach and apricot, lightly oaked.

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