Viognier is a fickly grape variety with unpredictable yields and should be picked only when fully ripe (Physiological ripeness). When picked too early, the grapes fail to develop the full extent of its stunning aromas. When picked too late or in too hot climates, the grape produces wine that is oily and lacks perfume. Planted on our sandy soils Viognier ripens to perfection with a deep yellow colour to produce wine with a strong perfume that are high in alcohol. The 20 year old vines and very low yield made for healthy luscious grapes.
I left the fruit on the skins for an extended time to extract the superb flavours. Then gently pressed and transferred in 500 litre French oak puncheons for a natural (wild yeast) fermentation until there was no sugar left. Its fine lees has been regularly stirred assisting to its remarkable silkiness, complexity and depth. The wine had 18 month in the barrel to mature and flourish to a perfect drink enjoyment when released. No cold stabilization. Unfined and only lightly filtrated to retain the amazing aromas. Naturally beautiful…
Imagine heady aromas of white flowers, violet, honeysuckle, dried apricots and exotic fruits coming together in a powerful symphony. A bouquet that simply stops you in your tracks. The palate is just as pure and glorious. Gracious opulence with a dawn freshness. Rich and curvaceous across the tongue, yet still so elegant with a silky, smooth lingering finish.
|Vine Age||20 years|
|Soil||Shallow (<45 cm) well drained sandy, gravelly soil developed from stony alluvium.|
|Planting Density||5,500 vines/ha|
|Residual Sugar||<1 g/l|
|Ageing Potential||7 years, but amazing in its youth|