Tasting Notes
The wine is carefully wooded to retain varietal character while adding layers of complexity. Soft acidity on stonefruit finish.
Ageing Potential
The wine can also be enjoyed by itself now or cellared for mature drinking.
Food Suggestions
Chilled summer soups, grilled salmon and pan-fried seafood.
About The Harvest
These Viognier grapes were picked on the 7 February 2019 and yielded 5.2t/ha.
In The Cellar
The grapes were pressed by pneumatic bag press and juice settlement undertaken for two days. Total acidity was adjusted by the addition of tartaric acid to lower the pH. The must was then transferred to 300l French oak barrels. Yeast (Laffort VL2) was inoculated then fermented for
approximately 16 days at an average temperature of 18°C. Malolactic fermentation was not encouraged after the alcoholic fermentation but the lees was stirred (batonnage) by rolling the barrels for up to six months during maturation. No filtering of the wine was undertaken except at bottling when a medium filtration (5 micron) was undertaken.
Additional Information
Viognier vines as a variety are traditionally grown on decomposed granite soils. These Viognier grapes were picked at optimum ripeness, and the resultant wine is barrel fermented and matured for eight months. This wine has prominent floral notes of orange blossom on the nose that leads through to peach and apricot flavours on the palate. The wine can also be enjoyed by itself now or cellared for mature drinking.
