Tamboerskloof Viognier 2016

grapes 92% Viognier - Clone VR 642 8% Roussanne - Clone RZ 522
aspect Faces North
altitude 176m to 194m above MSL
distance from sea 18km
soil type Tukulu & Kroonstad
rootstock 101-14
age of vines 2001
trellising 7 Wire Perold System
pruning 2 Bud Spurs
winemaking record Our Viognier was hand picked 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.
bottled 17 June 2016
wine analysis Alcohol 13% volume Total Acid 5.0g/l pH 3.22 Residual Sugar 1.9g/l
cellaring potential 4 to 5 years
winemakers comments A white-gold coloured Viognier with green apple, limes, almond blossom, tropical fruit and frangipani aromas on the nose. On the palate the wine has a luscious entry of vanilla blossom, pear and peach pip and citrus flavours and ends with a smooth finish. Chill to 14 ̊C and open 30 minutes prior to serving.
recommended food pairing Foods with light to medium spice as well as selected seafood and fowl.