Saint-Guilhem-Le-Desert: Terre des 2 Sources Caprices Viognier

To create the 100% Viognier, Terre des 2 Sources winemaker Kirsten is very specific about which parcels of fruit can be used and looks for flavours of salinity, white pepper with some perfume and a tight mouthfeel with abundant acidic freshness. After four years of trials, she has found the right yeast to fully express the variety without losing freshness. A portion of the wine is always barrel fermented in old Damy barrels, while the majority is cool-fermented in tank.

Depending on the season, Kirsten will decide whether to allow skin contact in the press and whether some whole bunches would benefit the wine. Both portions of the wine will be left on gross lees for a minimum of four months with weekly stirring for the first two months. The wines are left unsulfured until just before assembling the blend in preparation for filtering and bottling.