Due to the popularity of the 2008 vintage, we have continued to include this wine in our limited production. The 2009 has the same character as the 2008 having been harvested for the typical Viognier fragrance and full ripe palate.
Harvest:
The Viognier fruit is a blend of organically grown dry land Malmesbury fruit, healthy Stellenbosch fruit and some Lindhorst Viognier. The harvest dates varied according to each region and we kept the wines separate till right at the end.
Vinification:
As was the case with the 2008 grapes, it came in at a healthy balling to ensure we retain the Viognier character. After de-stemming, crushing and pressing, we settled the juice overnight and took the juice to a selection of 225L barrels for fermentation. After primary fermentation was complete, the wine was left on the lees for all the time in barrel, allowing MLF to go through 100%. Stirring on the lees took place initially twice a week then tapered off to once every second week. We cold stabilized the wine and flitered it prior to bottling, so although last year's "Au Natural" was appreciated by most, this year we have a clean, clear wine with no sediment.
Alc:
14.5% pH:3.39 Total Acid: 5.5 g/l Residual Sugar: 2.7g/l
Tasting Notes:
Clear, bright appearance. A classic light straw coloured wine. The nose is fresh, floral and zippy with hints of peaches, apricots, even ginger. The initial entry evolves into lucious peach notes with a constant minerality running through the wine. The wood exposure and lees contact are well judged and increase the attraction of the wine. Ripe fruit is well balanced with crisp acid. The wine finishes dry with good lingereing after taste. It drinks well now but will improve with a little time in bottle. It should be enjoyed chilled. (Tasted October 2009)
Food Recommendations:
This wine is best drunk with food and cries out for Thai cusiine such as green seafood or chicken curry, springrolls or fishcakes. Also excellent with strong cheeses.
