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RW Winery Range Viognier 2012

This Viognier from Robertson Winery shows a rich medley of fresh apricot, peach and lemon aromas that follow through to the smooth, slightly oily palate with a lingering aftertaste. A full flavoured wine.

It's a full flavoured wine that would be the ideal partner to a range of stir-fries, pasta and grilled fish dishes. Serving Temp: 8° - 10°C Allergens: Contains Sulphites
variety : Viognier [ 100% Viognier ]
winery : Robertson Winery
winemaker : Francois Weich
wine of origin : Robertson
analysis : alc : 14.81 % vol  rs : 2.68 g/l  ta : 5.45 g/l  
type : White  style : Dry  body : Full  taste : Fruity   wooded
pack : Bottle  size : 0  closure : Cork  

ageing : 3 - 4 Years
in the vineyard : The grapes were sourced from only two vineyards, the one located on the gravelly hills near Ashton, and the other on red Karoo soils near McGregor. Careful canopy management and irrigation were used to control the vigour and to ensure optimum canopy efficiency. This also optimized the microclimate within the vineyard, providing the ideal conditions for the varietal to flourish.

Vintage
The 2012 vintage will be recorded as one of the most memorable of the recent past. Above average yields of superb quality excited growers and winemakers alike. After an exemplary winter with enough cold weather and sufficient rain, bud break commenced at the end of August.

Bud break was very even and due to the absence of strong winds initial growth was good. The favourable weather continued through to December, which was very positive for the flowering period. Warm conditions came early in January, but did not affect the quality or quantity of the grapes. Excellent weather during harvest ensured that absolute healthy grapes of outstanding quality could be delivered at the winery.
about the harvest: The grapes were harvested at 24.5° Balling from both vineyards in the beginning of March.
Yield: 10 tons
in the cellar : Fermentation took place in tanks and barrel to allow for maximum wood extraction. No malolatic fermentation took place but the wine was left on its lees for 3 months, with batonnage executed every two weeks for the first two months to give the wine richness and complexity.
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