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TASTING NOTES
Colour: Pale yellow with green tinges.
Bouquet and palate: The crisp, lemony notes and creamy flavours of the Viognier are beautifully balanced by the citrus character of the Chardonnay. Resulting in a full-bodied, mouth-filling wine.
IN THE VINEYARD
The Viognier grapes, ranging in age from 4 to 5 years, were sourced from west and south-west facing trellised vineyards in Darling. Philadelphia and Durbanville, some grown in dark, alluvial soils and others in decomposed granite.
The Chardonnay grapes, ranging in age from 4 to 5 years, were sourced from vineyards in Stellenbosch, grown either in yellow-brown Clovelly soils with a high gravel content and excellent drainage or deep, red Hutton soils that keep the roots cooled during the hot summer months.
THE HARVEST
The early-ripening Chardonnay were harvested by hand at between 21.5° to 22.5° Balling from mid-February to early March. The Viognier were harvested by hand at between 23° to 24° Balling during mid-February.
IN THE CELLAR
There was no skin contact in the vinification of either varietal. The Viognier was fermented in 1st and 2nd fill French oak barrels and matured for 9 months in these barrels. The Chardonnay was wood fermented.
AGEING POTENTIAL
Easy to drink, it has the structure to mature well over the next three to four years.
BLEND INFORMATION
90% Chardonnay, 10% Viognier
FOOD SUGGESTIONS
Enjoy with seafood, poultry or salads.
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