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The Lion Hound White 2016

Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 13% vol
pH: 3.36
RS: 5.9  g/l
Total Acid: 5.7 g/l
Extract: 24.6 mg/l
TSO2: 105 mg/l
Bottled: 13 April 2016
Release Date: June 2016
Bottles: 14 893 bottles
Cellaring:  None
Origin: Paarl
IPW: Yes

Tasting Notes

An upfront, tropical array of juicy white peach, pineapple and orange blossom with a hint of citrus.


There are 2 varieties used in this expressive wine:

  • Viognier: 72%
  • Sauvignon Blanc: 28%


All grapes were handpicked at vine ripeness.


(Viognier / Sauvignon Blanc)

Sugar   23.3° Balling / 21.2° Balling
Acid  5.25 g/l   / 6.85 g/l
pH  3.35 / 3.25


  • Rich, expressive Paarl Viognier and low yielding tropical Sauvignon Blanc were hand selected and carefully handled from crush to bottling.
  • The Sauvignon Blanc was fermented in stainless steel tanks and ferment lasted 20 days at 14- 16C whilst the Viognier was barrel fermented. The initial ferment started naturally and after 3 degrees Balling a commercial yeast strain was inoculated to ensure that the ferment ran to dryness. Ferment lasted for 15 days at 18 0 C.
  • Both varieties are fermented in a manner to retain their natural cultivar characteristics and then combined for complexity in an elegantly juicy blend.
  • The wine was lightly filtered prior to bottling.
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