Saronsberg Viognier 2009

Saronsberg Viognier 2009

The wine has a light straw colour and flavours of butterscotch, nutty caramel, pear and lime. It has a rich, silky palate and a balanced oak finish.

Complements foods with spicy aromas and flavours. Curry, cajun foods and Poultry dishes infused with nutmeg or cinnamon. Can be enjoyed chilled, served with fresh sushi to pair with the zing of ginger and Wasabi.

variety : Viognier [ 100% Viognier ]
winemaker : Dewaldt Heyns
wine of origin : Breede River
analysis : alc : 13.58 % vol  rs : 3.1 g/l  pH : 3.29  ta : 7.1 g/l  va : 0.56 g/l  so2 : 21 mg/l  fso2 : 21 mg/l  
type : White  style : Dry  body : Medium   wooded
pack : Bottle  closure : Cork  

AWARDS

Concours Mondial De Bruxelles 2011 - Gold
Veritas 2010 - Silver

in the vineyard : Cultivar: Viognier
Clones: VI 1, VI 642
Age: 6 years
Soil: Medium deep, partially decomposed Malmesbury shale

about the harvest: The grapes were hand-picked in the early morning; force cooled to 4°C and pressed whole bunch. Only the first light pressings were used which were then oxidized to soften the phenolics on the end wine. The juice was settled at 5°C for 48 hours.

Harvest: 12 February 2009
Yield: 3,2 ton/ha
Balling: 23,5°B
pH: 3,38
Total acid: 6,80 g/l

in the cellar : The grapes were hand-picked in the early morning; force cooled to 4°C and pressed whole bunch. Only the first light pressings were used which were then oxidized to soften the phenolics on the end wine. The juice was settled at 5°C for 48 hours. Racked and inoculated with Vin 13 in 2nd and 3rd fill 300 litre Allier French oak barrels, using three different coopers. A 15% portion underwent wild fermentation. The wine fermented at 13 to 16°C for 22 days. A selection of barrels were blended. After blending it was returned to barrels. After a total barrel maturation period of 12 months the wine was racked, protein stabilized and bottled with a fine sheet filtration.

Released after 12 months bottle maturation.

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