Description
The vineyards used to produce this Viognier is now 14 years old and only 2800 bottles of this vintage was produced. The vines naturally yeild a small crop of about 4 to 6 tons per hectare, but these grapes are packed with flavour and have fantastic acidity as a result of the cool climactic conditions. The perfectly ripe grapes were hand-harvested and whole bunch pressed to achieve optimal extraction of flavour whilst retaining freshness. The juice was fermented and matured in 225L French oak barrels, of which 20% were new, with the balance made up of older French oak ranging from 2nd to 4th fill barrels. The wine is matured on its lees in the barrel for six months prior to bottling.
Alcohol: 14.0 %
Residual sugar: 3.1 g/L
VA: 0.6 g/L
pH: 3.51
Total Acid: 5.0 g/L
