Production: 175 Cases
Availability: Winery direct and select restaurant accounts
Variety or Blend: Viognier
Vineyard Designation: Bock Vineyard
Region: St. David’s Bench
Vine Age: 5 years
Soil: Clay, sand and loam with limestone. Quite variable in sections.
Wine Style: Dry
Oak: 50% Stainless Steel, 50% New French Oak for 6 months
Alcohol Content: 12.5%
TA: 5.3 g/L
RS: <3.0 g/L
Ageing: Drink now through 2021
Serving Temperature: 8 – 14 degrees Celsius
The 2016 Viognier was harvested when the flavours were fully developed and the acidity was just right. We hand harvested to protect the integrity of the fruit and whole cluster pressed in our gentle bladder press. Juice selection was made at the press pan to ensure there was not any over extraction of phenolic flavours from the grape skins and seeds. We then cold settled after pressing and racked into stainless steel for a long, slow fermentation at cool temperatures, to enhance aromatics and to preserve fruitiness. Fermentation finished and half of the batch went to mature in 1 year old French barrels for 6 months to add texture and complexity while the other half aged in stainless steel during this time. In April the wine was protein stabilized, cold stabilized and filtered before bottling.
Pale straw with a clear hue.
A perfumed wine with vanilla, peach and orange blossom that fill the glass. Secondary floral notes, apple, nectarine and spice complete the aroma profile
A perfect match to the aromas, vanilla, tree fruits and spring orchard blossoms when entering the palate. This Viognier is fresh, focused and is very fruit-driven. The influence of oak is noticeable on the palate with texture and light toasty and vanilla flavours. The light oak influence is balanced and integrated with the floral notes and flavours of peach, nectarine and apricot spice. A pleasant light-medium bodied wine with a medium-long finish that drinks well on its own and pairs with many styles of food.