Complex layers of tropical guava, orange, mandarin peel, spice, lightly toasted almond and jasmine highlights round out a delightfully interesting nose. The generous round palate is paired with elegant and gentle acidity which balances the palate and gives length and persistence.
pH: 3.64, TA 5.2g/l, residual sugar: 0.5g/l, alcohol: 14.0%
IN THE WINERY
The fruit was hand-picked and gently pressed using a Champagne-style press cycle to give clarity and minimize phenolic extraction from the thick Viognier skins. The juice was cooled to 5°C and settled for 24 hours before racking and fermenting on a selection of cultured yeasts at 12°C to maximize fruit characteristics and add complex aroma notes. 51% was fermented at a slightly warmer temperature with indigenous yeasts in neutral barrels and puncheons to add texture, weight and complexity.
IN THE VINEYARD
The Grapes were grown at Dakins Road and the Cliffs Blocks. The vines are all under 2 cane VSP trellising and carefully managed to allow maximum air movement and 80% exposure to the sun. The Viognier grapes flourished in the hot summer days giving great fruit flavours while retaining nice acidity thanks to cooler nights.