| SOURCE: |
| |
This 2007 Viognier was produced from fully ripe grapes sourced from two neighboring farms in the Franschhoek region. |
| WEATHER: |
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Prior to ripening, the conditions were extremely hot and dry, with fires on surrounding farms. |
| HARVESTING: |
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The grapes were hand harvested in the coolness of early morning on 20th of February and the 8th of March, then transported back to the cellar under cold conditions to retain freshness. |
| VINIFICATION: |
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After de-stemming the grapes were pressed lightly, and left to settle for two days in cold tanks. The juice was racked to fermentation tanks and fermented until dry over 7 days at cold temperatures, to retain freshness and the fruit characters. Half the wine was matured in French and Hungarian barrels, with the remaining matured on the lees in tank. Weekly batonage enhances the palate. |
| TASTING NOTES: |
| |
The flavours and aromas are a mixture of tropical fruit such as 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 fragrant curries, spiced Asian dishes and Japanese sushi. It will also partner well with a wide range of desserts. |
| TECHNICAL ANAYSIS: |
| |
pH 3.56
Alcohol 14.64%
Total acid 5.9 g/l
Residual Sugar 8.2g/l
|
| PRODUCTION: |
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2000 bottles |
| WINEMAKER: |
| |
Nikey van Zyl |
