Cases Made 250
Bottled April 22nd 2007
Residual Sugar Dry
Malo-lactic fermentation Partial [30%]
Fermentation Neutral French oak Barrels
Blend 100% Viognier
Fruit for this wine harvested from 09-09 until 09-13 at an average of 22.8 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 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 Neutral French Oak barrels and inoculated with a variety of yeast strains [Rhone 4600, GREF, VL1 and VL2]
Fermentation took place at 60 degrees and was completed in 17 days. The wine was allowed to go through partial fermentation and then racked off the gross lees and returned to barrel.
The barrels were stirred twice weekly to build texture and palate weight. Prior to bottling the wine was cold stabilized, fined with isinglass and sterile filtered. Bottled with a free sulfur content of 50ppm.
Color: Straw [pale yellow]
Nose: Typical of the Viognier grape, peach, apricot with a slight underlying mineralty.
Palate: Rich and weighty with subtle vanilla undertones for the oak. Sweetish entry with yellow fruit and a long and lengthy finish. Should mature over the next 2-3 years