Viognier sourced from the old vines of Jocelyne and Gérald Oustric at Domaine du Mazel was pressed slowly in the estate's old wooden press over five days. Only the juice from the first four days was used for this wine. After a brief start in fiberglass tank, the fermenting juice was transferred to old barriques, where it completed fermentation and remained until bottling in May 2025, a total élevage of just over two and a half years.

That time in barrel did exactly what was needed: it mellowed the variety's characteristic exuberance and built in another layer of complexity. The result is a wine defined by candied lemon, olive oil, and beeswax, with a saline, slightly oxidative palate and a dense yet light texture. The exotic fruit of Viognier has become a quieter memory, replaced by something deeper and more contemplative.