| SOURCE: |
| |
This 2006 Viognier was produced from fully ripe grapes sourced from two neighboring farms in the Franschhoek region. |
| WEATHER: |
| |
Prior to ripening, the conditions were cool and dry, leading to development of excellent flavours on the vine. |
| HARVESTING: |
| |
The grapes were hand harvested in the coolness of early morning on 21st February and the 22nd February, and transported back to the cellar under cold conditions to retain freshness. |
| VINIFICATION: |
| |
The selected bunches were de-stemmed and transferred into the fermentation tank. The grapes were fermented to dryness over a 6 day period without any prolonged skin contact to ensure soft tannins and pronounced fruit. The wine underwent malolactic fermentation in new oak barrels (90% French, 5% Hungarian and 5% American). The wine was aged in barrel for 8 months and a further 3 months in tank. The wine has not been fined. |
| TASTING NOTES: |
| |
The flavours and aromas are a mixture of ripe melon and ginger root. Undertones of peach and honey carry through to the finish which is smooth and elegant |
| FOOD ACCOMPANIMENT: |
| |
This Viognier is best enjoyed chilled as an aperitif or as an accompaniment to seafood curries, spiced Asian dishes and Sushi. |
| TECHNICAL ANAYSIS: |
| |
pH 3.4
Alcohol 14%
Total acid 5.5 g/l
Residual Sugar 5.8g/l
|
| PRODUCTION: |
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220 x 12-bottle cases
150 x 6-bottle cases |
| WINEMAKER: |
| |
Nikey van Zyl |
