Saronsberg Viognier 2012

Saronsberg Viognier 2012

The wine has a light straw colour.and flavours of honey, pear, apricot and delicate floral notes. It has a rich silky palate with subtle spice and yellow fruit flavours, light oak and a balanced fresh finish.

This wine is the ideal accompaniment to foods with subtle spicy aromas and flavours. Although 14 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.

variety : Viognier [ 100% Viognier ]
winemaker : Dewaldt Heyns
wine of origin : Tulbagh
analysis : alc : 13.65 % vol  rs : 4.6 g/l  pH : 3.26  ta : 6.20 g/l  va : 0.49 g/l  
type : White  style : Dry  body : Medium   wooded
pack : Bottle  size : 0  closure : Cork  

AWARDS

2012 Vintage
2014 Michelangelo International Wine and Spirit Awards - Gold
2013 Veritas Wine Awards - Bronze
2013 Michelangelo International Wine Awards - Gold

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 : Cultivar: Viognier
Clones: VI 1, VI 642
Age: 9 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.

Harvest: 3rd week of February 2012
Yield: 5.6 ton/ha
Balling: 23.3° B
pH: 3.20
Total acid: 7.2g/l

in the cellar : Only the first light pressings were used. The juice was settled at 5 °C for 48 hours and then racked. A 40% portion underwent wild fermentation and the balance were inoculated with Vin 13 yeast in 1st, 2nd and 3rd fill 300L & 500L Allier French oak barrels, using three different coopers. Fermentation lasted on average 30 days and the temperature of fermentation ranging between13 to 16°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 14 months the wine was racked, protein stabilized and bottled with a fine sheet filtration.

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