The wine has a light straw colour and flavours of honey, pear, apricot and delicate floral notes. It has a rich,
silky palate with subtle spice and yellow fruit flavours, light oak and a balanced fresh finish.
This wine is the ideal accompaniment to foods with subtle spicy aromas and flavours. Although it spent 11
months in oak we strive to produce a wine that is still lively and fresh with varied and delicate flavours,
showcasing the subtleties and finesse that Viognier is capable of.
Clones: VI 1, VI 642
Age: 13 years
Soil: Partially weathered shale as well as red/yellow clay-loam soils
Harvest: 2nd an 3rd week of February 2016
Yield: 4.9 ton/ha
Total acid: 6.6g/l
The grapes were hand-picked in the early morning, force-cooled to 4 °C and pressed whole-bunch. Only the
first light pressings were used. The juice was settled at 5 °C for 48 hours and then racked. A 40% portion
underwent wild fermentation and the balance were inoculated with Vin 13 and CY3079 yeast in one third
each of first-, second- and third-fill 500 litre Allier French oak barrels, using three different coopers.
Fermentation continued for on average 26 days, the temperature of fermentation ranging between 12 and
20 °C. The wine was aged on its fine lees and malolactic fermentation was prevented to preserve the finer
flavours. After a total barrel maturation period of 11 months the wine was racked, protein stabilised and
bottled with a fine sheet filtration.
Alcohol: 13.19 vol %
Total acid: 6.1 g/l
Residual sugar: 3.6 g/l
Volatile acidity: 0.49 g/l