An opulent, barrel fermented Viognier with a typical light straw colour. Initial top notes of citrus blossom develop into a complex melange of almond, nougat and candied fruit on the nose. This medium bodied wine has an elegant, creamy mid palate followed by a lingering sensation of lemon meringue and violets. Serve chilled and enjoy the evolution of flavours in the glass.
|2016||Michelangelo International Wine Awards 2018||Double Gold|
|WINE OF ORIGIN||
Vineyard – Da Capo, Sir Lowry’s Pass, Helderberg
|DATE OF BOTTLING||
7th November 2017
pH 3.27 Total acidity 7.3 g/l, Residual sugar 4.7 g/l, Alcohol 14.5 %
In keeping with previous vintages, the juice was fermented at between 13-15°C in tank for the first day.