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Wine analysis
Alcohol: 14.5%
Residual Sugar: 2.4g/L
Total Acid: 6g/L
pH: 3.4
Wine analysis
Alcohol: 14.5%
Residual Sugar: 2.4g/L
Total Acid: 6g/L
pH: 3.4
Vineyard and Vinification notes
6% of the grapes were from a 6 year old, South-West facing, trellised Viognier vineyard. Topsoil is rocky and of granitic origin and the subsoil is clay. The vines are trained onto a 7 wire trellis. The yield was 4 t/ha. The juice was fermented in small (228L) barrels and left on the lees for 3 months. The resulting wine was full-bodied and rich in apricot, blossom and white pepper Flavours.
The Chenin Blanc portion (94%) came from a 23 year old, unirrigated, bush-vine vineyard on relatively sandy soils. All the Chenin Blanc was fermented at cold temperatures in stainless steel tanks.
The wine was blended and bottled 4 months after harvest.
Tasting notes
Aromas of guavas, baked apples, peaches, Cinnamon and a touch of white pepper. An underlying chalky character on both the nose & palate. Full-bodied, fresh and juicy.
Vintage
The 2006 vintage was relatively warm and disease free with very little rain during the preceding winter. The dry conditions resulted in small yields in the unirrigated vineyards. The grapes were healthy and varietal flavours were quite pronounced.
Product Type: Wine | Taste: Dry |