APELLATION: Walker Bay
VARIETY: 100% Viognier
HARVEST DATE: 1st week of March 2015
VINIFICATION: Fermented in stainless steel tanks at 15 degrees Celsius without malolactic fermentation. Matured on fine lees for 3-4 months.
BARREL AGEING: None
BOTTLING DATE: June / July
OPTIMUM DRINKABILITY: 2016-2019
TASTING NOTES: A promising pale gold clear and shiny in the glass. Abundantly fruity and forthcoming yet refined on the nose with fragrant white peach aromas mingling with a rich, creamy character. These follow well onto the palate and combine seamlessly with crisp minerality and bouncy, well-integrated natural acidity. Delicious as an aperitif, or enjoy with creamy pasta and poultry dishes.
Residual Sugar 2.3 g/l (+/- 0.5 g/l)
Alcohol: 14.5% by vol (+/- 0.2% vol)
Total Acid: 5.1 g/l (+/- 0.25 g/l)
pH: 3.48 (+/- 0.05)