Cases Made 145
Bottled August 13th 2007
Residual Sugar Dry
Malo-lactic fermentation Partial [60%]
Fermentation New French oak Barrels
Blend 100% Viognier
Fruit for this wine harvested from 09-13 until 09-15 at an average of 23.8 brix. The fruit was chilled overnight after which whole clusters were put into the press and juice was extracted using a Champagne programme [very gentle press cycle]. The first juice yielded from the press was separated to make this reserve wine.
The juice was transferred to tank where Sulfur, enzymes and acid additions were made. The juice was settled at 45 degrees for 3 days until clarity of 120 NTU was achieved.
The juice was racked off the solids and transferred to New French Oak barrels and inoculated with a variety of yeast strains [Rhone 4600, CY 3079 and GRE]
Fermentation took place at 60 degrees and was completed in 10 days. The wine was allowed to go through partial fermentation and then racked off the gross lees and returned to barrel. Sulfur was added to stop the M.L fermentation once 60% of the malic acid was converted, as measured by paper chromatography.
The barrels were stirred twice weekly to build texture and palate weight. Prior to bottling the wine was cold stabilized, fined with isinglass and bentonite then sterile filtered. Bottled with a free sulfur content of 50ppm. The resulting wine is a fatter version of the house wine, with a much broader. palate and longer finish.
Color: Straw [pale yellow]
Nose: Typical of the Viognier grape, peach, apricot with hazelnut and yeasty aromas
Palate: Rich and weighty with subtle vanilla and spicy undertones from the oak. Sweetish entry with yellow fruit and a long and lengthy finish. Should mature over the next 2-3 years