PRODUCT OVERVIEW:
Greenstone Vineyards says that they strive for certain qualities in their wine by focusing on freshness, brightness and purity and that they achieve this with minimal winemaking artifice.
Lying just north of the Great Dividing Range in the Yarra Valley Australia, at an altitude of around 200 metres, Greenstone Vineyard is a very special site that was planted on a ridge of old Cambrian soil that runs through the eastern side of the range. This narrow strip of terroir is unique to vine growing in Australia. The soils are the oldest known in the country, originating over 550 million years ago. Most soils of volcanic origin in Australia are young and highly acidic whereas these ancient Cambrian soils are near neutral in pH. The range itself is a result of a rift in the sea floor, from which molten rock arose, encapsulating limestone into the lava. The resulting soil is deep, red-coloured, mottled with lime. It is from these soils that we derived our name - Heathcote ‘Greenstone’ is a form of copper-infused basalt and is an integral part of the soil.
"Gimme Some Skin" Viognier was picked from the same vineyard block in 2 phases: 1st phase picked early, when sugar levels were low but natural acidity was high. This was made conventionally; pressed to tank for cool fermentation to retain freshness and a racy, natural acidity. The other half of the block was picked later with lots of apricot and paw paw flavours, left on skins for 48 hours then pressed to tank for fermentation. The two batches were combined then matured in old oak barrels for 6 months.

PRODUCT DETAILS:
Producer Name: Greenstone Vineyards
Old/New World: New World
Country of Origin: Austraila
Region: Yarra Valley
Appellation: Yarra Valley
Grape Varietals: 100% Viognier
Vintage: 2020
Product Type: Wine
Wine Style: Full Bodied White Wine
Viticultural Features: A unique terroir in Heathcote ‘Greenstone’ geology
Winemaking Techniques: picked from the same vineyard block in 2 phases: 1st phase picked early, when sugar levels were low but natural acidity was high, then pressed to tank for cool fermentation to retain freshness and a racy, natural acidity. The other half of the block was picked later and then left on skins for 48 hours. The two batches were combined then matured in old oak barrels for 6 months.
ABV: 12.4%
Pack/Size: 12/750
Container Type: Burgundy Bottle
Closure Style: stelvin

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