Technical Specifications
Alcohol 14.0%
Grape Varieties Viognier
Viognier100%
Drinking Window 2025-2031
Region Western Cape
Soil Decomposed shale
Estate Grown Yes
Pressing Method Whole Bunch Press At 600 Liters Per Ton
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 11 months
Lees Aging 11 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Second Fill Oak70%
Oak Types Burgundy
Barrel Size 225L, 500L
Production Details Cold settled for 48 hours. Spontaneous natural fermentation. Minimal intervention winemaking to showcase terroir. Vinified using 225L and 500L Burgundian barrels with 30% new oak. The wine was aged on the lees for 11 months in 500-liter barrels (noted in Wine Advocate review). Dry farmed vineyard block.
Certifications Sustainable Farming
Tasting Notes
Nose: yellow plum, egg whites, white linen, nectarine, cream, citrus, custard, butter croissant, floral, yellow rose
Palate: concentrated, crisp, minerality, tension, pithiness, complex, persistent finish, citrus-driven, bright entry, well balanced, thick and glossy mid-palate, medium-plus body, full-bodied, phenolic bitterness
Food Pairing lobster, gently spiced Asian food, seafood
Critics Ratings Tim Atkin: 96
Tim Atkin96
Antonio Galloni's Vinous95
Robert Parker's Wine Advocate93
Producer Information
Website
Address
R406, Lismore Road, Greyton, 7233, South Africa
Phone
+27 28 254 9848
Email
Owner
Samantha O'Keefe
Cellarmaster
Samantha O'Keefe