This Viognier was handpicked on four different dates to obtain the full flavour spectrum of the grape. The Roussanne was picked on the 10th of February along with a batch of the Viognier and hand-sorted before being de-stemmed into the stainless steel basket-press. To ensure early blending, the varieties were co-fermented. The juice was then settled overnight and fermented for twenty days with indigenous yeasts at a temperature of 15°C. 30% of this wine was fermented in 4th & 5th fill French oak 300L barrels and 70% in stainless steel. The wine was stirred for a four-week period after fermentation, forcing the fine lees into suspension, creating this wine’s rich mouth feel. 92% Viognier – 8% Roussanne.Probably my most favourite Viognier.
Personal food pairing: Foods with light to medium spice as well as selected seafood and fowl.