IN THE GLASS
A beautiful core of golden peach layered with fresh mandarin peel and orange blossom with wild bush honey, honey suckle and jasmine highlights. The generous round fruity palate delivers a nice acidity which balances the typical Viognier palate and gives length and elegance.
pH: 3.35, TA 5.0g/l, residual sugar: 1.9g/l, alcohol: 14.0%
The fruit was hand-picked and gently pressed using a Champagne-style press cycle to give clarity and minimise phenolic extraction from the thick Viognier skins. The juice was cooled to 5°C and settled for 24 hours before racking and fermenting on a selection of cultured yeasts at 12°C to maximise fruit characteristics and add complex aroma notes. Thirty percent was fermented at a slightly warmer temperature in neutral barrels to add texture, weight and complexity.
The Grapes were grown at Dakins Road and the Cliffs blocks. The vines are all under 2 cane VSP trellising and carefully managed to allow maximum air movement and 80% exposure to the sun. The Viognier grapes flourished in the hot summer days giving great fruit flavours while retaining nice acidity thanks to cooler nights.