Saronsberg Viognier 2017

Saronsberg Viognier 2017

This wine is the ideal accompaniment to foods with subtle spicy aromas and flavours. Although it spent 11 months in oak we strive to produce a wine that is still lively and fresh with varied and delicate flavours, showcasing the subtleties and finesse that Viognier is capable of.

This wine is the ideal accompaniment to foods with subtle spicy aromas and flavours.

variety : Viognier [ 100% Viognier ]
winemaker : Dewaldt Heyns
wine of origin : Tulbagh
analysis : alc : 13.30 % vol  rs : 3.0 g/l  pH : 3.20  ta : 6.4 g/l  
type : White  style : Dry  body : Medium  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS

2017 Vintage
SAWi Awards - Platinum
Decanter World Wine Awards: 90 Points
Tim Atkin SA Report: 93 Points
South Africa Wine Index: Platinum

201
4 Vintage
2015  SAWI - South Africa Wine Index 2015 - Top Category Award Grand Gold Recipient
2015  Michelangelo Wine Awards - Double Gold
2016  International Wine Challenge - Gold 

2012 Vintage
2014 Michelangelo International Wine and Spirit Awards - Gold
2014 Top 100 SA Wines
2013 SAWi - Grand Gold
2013 Michelangelo International Wine Awards - Gold

2011 Vintage
2013 Taj Classic Wine Awards - Trophy

2010 Vintage
2012 Concours Mondial de Bruxelles - Gold
2011 Michelangelo Wines Awards - Gold
2012 Classic Wine Trophy - Trophy
2012 Top 100 SA Wines 
2012 International Wine Challenge - Gold

2009 Vintagee
2011 Concours Mondial de Bruxelles - Gold

in the vineyard : 


about the harvest: 

The grapes were hand-picked in the early morning

Cultivar: Viognier
Clones: VI 1, VI 642
Age: 14 years
Soil: Partially weathered shale as well as red/yellow clay-loam soils
Harvest: 2nd an 3rd week of February 2017
Yield: 5.6 ton/ha Balling: 23.2°B pH: 3.28
Total acid: 6.8g/l

in the cellar : Force-cooled to 4 °C and pressed whole-bunch. Only the first light pressings were used. The juice was settled at 5 °C for 48 hours and then racked. A 25% portion underwent wild fermentation and the balance were inoculated with Vin 13 and CY3079 yeast in one third each of first-, second- and third-fill 500 litre Allier French oak barrels, using three different coopers. Fermentation continued for on average 21 days, the temperature of fermentation ranging between 13 and 18 °C. The wine was aged on its fine lees and malolactic fermentation was prevented to preserve the finer flavours. After a total barrel maturation period of 11 months the wine was racked, protein stabilised and bottled with a fine sheet filtration

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