Winemaker: Toit Wessels
Main Variety: Viognier
Alcohol: 13.5% vol
RS: 3.3 g/l
Total Acid: 6.2 g/l
TSO2: 75 mg/l
Bottled: 22 November 2018
Release Date: January 2019
Bottles: 9715 bottles
Cellaring: Drink now to 5 years
Intense, upfront notes of citrus blossom, glazed pineapple, white peach and a hint of lavender. A creamy mid palate 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 31 January-03 February 2018.
Bunches were picked at full ripeness.
Sugar 23.5° Balling
Acid 5.35 g/l
The grapes used in this premium wine were night harvested and destemmed in the early morning without crushing the berries, retaining a whole-berry component to press at about 70%.
The juice was settled overnight at 9 degrees Celsius and the clear juice was then gravity fed to 16% new 400 litre French, Hungarian and Romanian oak barrels as well as a combination of second and third fill 400 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 9 months and batonaged regularly to develop mouthfeel. Mid-palate and wood integration were further enhanced by the use of larger barrels.
A light filtration was done shortly before bottling.