Technical Specifications
Alcohol 13.52%
Residual Sugar 2 g/L
pH 3.36
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Constantia
Harvest Dates February 12-29, 2024
Fermentation Vessels Oak Barrel, Stainless Steel, Concrete Egg
Pressing Method Whole Cluster
Oak Aging 7 months
Lees Aging 7 months
Oak Details 17% First Fill New Oak
First Fill New Oak17%
Oak Types French
Production Details Harvest 2024 was an interesting, yet standout vintage. An excellent preceding winter with enough cold spells to ensure great dormancy, whilst above-average rainfall replenished groundwater reserves. Budbreak was slightly later than usual, as soils remained cold and wet well into Spring. The extended rest period allowed vines to properly recover and recharge, which laid the foundation for a strong growing season ahead. From September through October persistent SE-winds started drying out the soils and by the end of January some blocks higher up actually started hinting at water stress. A dry December and January with extremely high temperatures also sped up the ripening process and quickly brought about bunch maturation after the green harvest period. Our Viognier is grown on a combination of terrains on our Estate and the 2024 fruit came in over 3 small pickings between 12 and 29 February. Bunches were picked just after sunrise, cooled overnight and whole bunch pressed the following morning. Sulphur and dry ice were both omitted at processing in an attempt to hyperoxidise the juice. Juice settled over 2 days before being racked to various vessels for fermentation. We believe that neutral vessels do well in preserving our vineyards' unique characteristics and so 51% of the blend is fermented and matured in French oak, 32% in stainless steel and 17% in concrete egg. Of the oak portion 17% was new and the remainder 2nd to 3rd fill. Once fermentation was complete, the wine matured on the gross fermentation lees for 7 months with zero batonage before all the different vessels, lees and all, were sent to stainless steel. With all parts as one, the final volume settled for a month before being bottled.
Tasting Notes
Nose: peach blossom, mandarin, prickly pear, marigolds
Palate: texture, weight, vibrant cool climate acidity
Food Pairing classic Cape curry
▸ Sources (1)
Producer Information
Website
Address
1043 Constantia Main Rd, Constantia, Cape Town, 7806, South Africa
Phone
+27 21 794 8632
Email
Owner
Du Preez family
Cellarmaster
Megan van der Merwe