Technical Specifications
Alcohol 14.5%
Residual Sugar 4.7 g/L
pH 3.42
Total Acidity 6.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Viognier
Viognier100%
Region Stellenbosch
Soil Sweetwater soil
Elevation 140.0 meters
Orientation South-East To North-West
Vine Age 23 years
Fermentation Vessels Oak Barrel, Fermentation Egg
Natural Yeast Yes
Lees Aging 11 months
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types French
Serving Temperature 12-14°C · 54-57°F
Closure Cork
Production Details 77% fermented in French Oak barrels of which 33% was new. 23% of the wine went through spontaneous fermentation on top of some rocks (the terroir) from the vineyard and in a special fermentation egg designed according to the golden ratio that allows for a very smooth circulation of the yeast and guarantees both a gentle and complete fermentation. The wine spent 11 months on its primary lees, that was stirred up by rolling the barrels every 2 weeks.
Tasting Notes
Nose: jasmine, lavender, orange peel, dried apricot, white peach
Palate: quince, saffron, nutmeg, ginger, cashews, flinty mineral, well balanced linear acidity
Food Pairing Indian korma, mild to medium aromatic curries, breyani, traditional South African bobotie, pickled fish, rosemary dishes
▸ Sources (1)
Producer Information
Website
Address
Lourensford Ave, Somerset West, 7130, South Africa
Phone
+27 21 847 2200
Email
Owner
Dr Christo Wiese
Cellarmaster
Hannes Nel