Technical Specifications
Alcohol 13.8%
Residual Sugar 3.7 g/L
pH 3.52
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Constantia
Harvest Dates February 18-26, 2025
Fermentation Vessels Oak Barrel, Stainless Steel, Porcelain
Pressing Method Whole Cluster
Lees Aging 7 months
Oak Details 21.5% First Fill New Oak
First Fill New Oak21.5%
Oak Types French
Production Details CECILY 2025 was harvested over three small pickings between 18 and 26 February, each reflecting a unique point on the ripeness curve. Achieving balance in Viognier is always a challenge, but our cool climate allows for a longer ripening period that preserves the fruit's natural acidity while building those mouth-coating phenolics and striking concentration of flavours. Bunches were picked just after sunrise, cooled overnight, and whole-bunch pressed the following morning. Both sulphur and dry ice were omitted at processing to deliberately hyperoxidise the juice, a technique that precipitates the bitter phenols responsible for the more astringent expressions of this varietal. After two days of settling, the juice was racked to a combination of vessels for fermentation. We continue to favour neutral fermentation environments that preserve vineyard character: 54.5% of the blend was fermented and matured in French oak, 28.5% in stainless steel, and 17% in porcelain. Of the oak portion, 21.5% was new, with the balance in second and third fill. Once fermentation was complete, all components rested on their gross lees for seven months without batonage, before being brought together, lees and all, for a final month's settling in stainless steel prior to bottling.
Tasting Notes
Nose: peach blossom, mandarin, prickly pear, apricot pip
Palate: texture, vibrant 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