1/3 Marsanne, 1/3 Roussanne, 1/3 Viognier. These three Rhone white varieties were field-blended (harvested together) and crushed to a tank to soak on skins for 5 days before the juice was drained off the skins for fermentation. This extended skin contact gives a subtle orange colour, vibrant peachy/stonefruit aromatics and a rich, mouth-filling palate.