2007 Les Vents d’Anges Viognier
Blend 100% Viognier
Cooperage Stainless steel tanks
Bottled February 8th 2008
Grape for this wine was picked September 7th at an average of 23.8 brix and came the front block in front of the house. After 24 hours of chilling, whole clusters were transferred to the press.
Pressing of the grapes was not automatic and was done on a manual programme, with the intention of trying to be as gentle as possible.
Dry ice was added to the press as well as the juice tray to ensure  the temperature of the grapes remained low and  prevented any oxidation of the juice.
The juice was transferred to stainless steel tanks where a small amount of sulfur was added. The juice was cold settled for 48 hours as 45 degrees until we reached clarity of 130 NT units. The clear juice was racked off solids where it was allowed to warm up and commence natural fermentation. Once fermentation has started we introduced a cultured yeast [Rhone 4600]. Fermentation took place over 28 days at an average temperature of 48 degrees, and finished with a residual sugar of 0.1%.
The wine was racked off the gross lees and allowed to mature on fine lees, with weekly stirrings of the wine.
Prior to bottling, the wine was cold stabilized and fined with isinglass to minimize any bitterness on the back palate. The wine was sterile filtered through 0.45 micron plate and frame filter as M.L was blocked.
The residual sugar was adjusted to 1.3% and the wine was bottled February 8, 2008.
Color – Light, pale yellow.
Nose – Typical Viognier aromas of peach, pineapple and Mango.
Palate – off dry wine with crisp acidity and a rich creamy mouth feel due to the “sur lies” ageing. Tropical flavors of peach and apricot, combined with the residual sugar make for a rich and luscious wine. The wine is a little tight now, but should start drinking beautifully by mid year and should age for the next 2-3 years.