Winemaker: Toit Wessels
Main Variety: Viognier
Alcohol: 13.5% vol
RS: 3.8 g/l
Total Acid: 5.78 g/l
TSO2: 75 mg/l
Bottled: 03 January 2018
Release Date: January 2018
Bottles: 7 581 bottles
Cellaring: Drink now to 3 years
Intense, upfront notes of citrus blossom, glazed pineapple, white peach and a hint of lavender. A creamy midpalate is well supported by subtle oak spice and lingering ruby grapefruit on the elegant finish.
This bold food wine would complement a wide range of spicy dishes which include Indian, Malay and Thai curries.
East-West facing vertically shoot positioned vines are grown in Oakleaf and Clovelly soils that are irrigated according to soil moisture and leaf water potential requirements. A slightly leaner canopy enables good light penetration and full bunch ripeness.
Grapes were handpicked from 21-28 February 2017.
Bunches were picked at full ripeness.
Sugar 19.17° Balling
Acid 5.78 g/l
- The grapes were destemmed without crushing, retaining a wholeberry component to press at about 70%.
- The juice settled overnight with pectalytic enzyme in stainless steel tanks and the clear juice was gravity fed to 20% new 300 and 400 litre French, Hungarian and Romanian oak barrels as well as a combination of second and third fill 225 litre French oak barrels.
- All barrels underwent natural fermentation for the first 5 degrees balling and were then inoculated with a commercial yeast strain to ensure a clean ferment to dryness.
- The wine was matured in barrel for 10 months and batonaged regularly to develop mouthfeel. Midpalate and wood integration was further enhanced by the use of larger barrels.
- A light filtration was done shortly before bottling.