Technical Specifications

Alcohol 13.84%
Residual Sugar 2.49 g/L
pH 3.29
Total Acidity 7.07 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Constantia
Soil Decomposed granite
Fermentation Vessels Concrete Egg, Oak Barrel
Pressing Method Whole Cluster
Oak Aging 8 months
Lees Aging 8 months
Oak Types French
Barrel Size barriques
Production Details The 2021 CECILY is the perfect personification of the 2021 vintage. We were dumbfounded by the development of ripe flavours so early, at such high acid levels, with entirely lignified seeds and blush pink yet crunchy skins a good week ahead of what we saw in the 2020 vintage. We picked 3 different pockets over 3 weeks and all bunches were whole-bunch pressed with the resultant juice allowed to settle overnight before being racked to their various fermentation vessels. We also limited pre-fermentation sulphur dioxide use to enhance phenol polymerization and precipitation, even though we were very happy about the phenolic ripeness of the fruit. 21% of the blend fermented and matured on the gross lees in a concrete egg and the remainder 79% maturing in older French oak barriques for 8 months before bottling. With Viognier characteristically known to be medium to high alcohol with low acidity, this particular wine is a refreshing expression of the variety with a final acidity of 7.07 g/L, an increase of 1.47 g/L TA from the previous year. A coalition of soil (decomposed granite), climatic conditions (cool) and varietal characteristics provided an environment for the 2021 CECILY to realize her full potential as a Viognier.
Tasting Notes
Nose: floral perfume, white peach, apricot, tangerine
Palate: waxy weight, gob smacking acidity, salinity
Food Pairing simple, sweet roasted root vegetables, spicy Cape Malay curries
Sources (1)

Producer Information

Address
1043 Constantia Main Rd, Constantia, Cape Town, 7806, South Africa
Phone
+27 21 794 8632
Owner
Du Preez family
Cellarmaster
Megan van der Merwe

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