The 2005 Vintage has produced wonderful Viognier at Oxford Landing. Good rains for the beginning of the growing season augured well for a good vintage. By mid January the skies had cleared, and no subsequent rain, combined with balmy temperatures for the remainder of the season, meant that flavours ripened over an even and long period. The result is white wines from the 2005 vintage with excellent flavour and structure. After harvest the Viognier grapes were gently pressed and the juice handled with controlled oxidation. The wine was fermented with indigenous yeast in stainless steel. These grapes, and the indigenous yeast that have transformed them into wine, have created layers of flavour and richness. After ferment the wine was left on yeast lees for a few months to increase the complexity and creaminess of the wine and add richness to the palate.