(2022) Sourced from several South Australian wine-growing regions, this is made with wild fermentation and lees ageing. Very attractive Viognier aromatics, lightly floral and herbal, which gives an attractive edge to the more ripe and tropical fruit. The wild yeast ferment no doubt adding to the quite complex aromatics for a £7.50 wine. In the mouth it is quite oily-textured and weighty, and there is a sour lemony acid that drives the mid-palate and finish. That gives a savoury character, quite orangy, the sweet peach fruit just balanced on the mid-palate.