2015 Viognier Reserve
The nose is a bit shy at first but once it warms up and is exposed to air, the floral notes come through. It showcases some slate and mineral accents, citrus, green apple and then moves onto fruits in the more yellow spectrum. The hallmark of this wine is the wonderful balance between acidity and weight. Texturally this wine is rich and luscious but the acid is vibrant and crisp. The oak influence is subtle, contributing to the weight and feel of the wine versus providing a primary flavor profile. Being young the palate is currently dominated by tangerine, clementine and dried pineapple, which suggests this wine could do with a few months in the bottle and could age for 4-5 years.
The gold ribbon Estate Reserve label is an endorsement on the part of Keswick Vineyards as to what we believe is the best expression of a varietal that we could possible make. They are always naturally fermented and un-manipulated reflecting the character of the vineyard versus the winemaker. In terms of ageing, our reserves are designed to age and improve with time, generally requiring several years for them to reach their true potential
The fruit for this wine was hand-picked and transferred to cold storage for 12 hours of cooling. The fruit was gently transferred to the press as whole clusters and was pressed over a period of 4 hours, with the juice separated by press fractions. Fermentation was completed in 18 days, at which time the wine was racked to tank as well as 6 French oak barrels [all three years and older for ageing]. During the course of ageing, both lots of wine received regular stirrings to keep the fine lees in suspension and to help build palate weight and texture.
The lots were then blended prior to bottling and the wine was run through a series of filters and was ultimately sterile filtered and bottled on May 19th 2016