Tamboerskloof Viognier 2013

grapes Viognier – Clones VR642
aspect Faces North
altitude 176 to 184 above MSL
distance from sea 18km
soil type Tukulu and Kroonstad
rootstock 101/14
age of vines 11 years
trellising 7 Wire Perold System
pruning 2 bud spurs
winemaking record Grapes were hand picked on 3 different dates to obtain the full flavour spectrum of this grape. Sorted across sorting tables before being destemmed into our stainless steel basket press. Clear juice was fermented for 15 days with indigenous yeasts at a temperature of 15’C. 15% of this vintage was fermented in 4th fill French oak 300L barrels. The wine was stirred for a 4 week period after fermentation, thus forcing the fine lees into suspension, creating a rich mouthfeel on this wine.
bottled 27 June 2013
wine analysis Alcohol 13.5% volume Total Acid 5.1 g/l pH 3.27 Residual Sugar 2.8 g/l
cellaring potential 2 to 3 years
winemakers comments A white gold coloured Viognier with melon, citrus blossom, mango and pollen flavours on the nose which are supported nicely with apricot, ripe peach and citrus on the palate. The mouthfeel is rich and creamy. Chill to 14’C and open 30 minutes prior to serving.
recommended food pairing Duck salad, Indian cuisine, Bobotie and mild curries