Tamboerskloof Viognier 2014

grapes Viognier – Clones VR642
aspect Faces North
altitude 18km
distance from sea 176 to 184 above MSL
soil type Tukulu and Kroonstad
rootstock 101-14 Mgt
age of vines 12 years
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 3rd of March 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 fifteen days with indigenous yeasts at a temperature of 15°C. In 2014 the entire batch was fermented in 4th fill French oak 300L barrels and 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 20 June 2014
wine analysis Alcohol 13.2% volume Total Acid 5.1 g/l pH 3.42 Residual Sugar 1.2 g/l
cellaring potential 2-4 years
winemakers comments A white gold coloured Viognier with apricot, citrus blossom, frangipani and slight pepper aroma (from the Roussanne addition) is seamlessly supported by fresh apple, ripe peach and pear on the palate. No acidification ensures that the mouth-feel is rich and smooth. 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