Saronsberg Viognier 2013

Name: Saronsberg Viognier 2013
Brand: Saronsberg
SKU: 35731

The wine has a light straw colour.and flavours of honey, pear, apricot and delicate floral notes. It has a rich silky palate with subtle spice and yellow fruit flavours, light oak and a balanced fresh finish.

This wine is the ideal accompaniment to foods with subtle spicy aromas and flavours. Although it spent 16 months in oak we strive to produce a wine that is still lively and fresh with varied and delicate flavours, showcasing the subtleties and finesse that Viognier is capable of.

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variety : Viognier [ 100% Viognier ]

winery : Saronsberg Cellar

winemaker : Dewaldt Heyns

wine of origin : Tulbagh

analysis : alc : 13.63 % vol rs : 7.6 g/l pH : 3.14 ta : 7.0 g/l va : 0.48 g/l

type : White style : Dry body : Medium wooded

pack : Bottle size : 0 closure : Cork

AWARDS

2012 Vintage
2014 Michelangelo International Wine and Spirit Awards - Gold
2014 Top 100 SA Wines
2013 SAWi - Grand Gold
2013 Michelangelo International Wine Awards - Gold

2011 Vintage
2013 Taj Classic Wine Awards - Trophy

2010 Vintage
2012 Concours Mondial de Bruxelles - Gold
2011 Michelangelo Wines Awards - Gold
2012 Classic Wine Trophy - Trophy
2012 Top 100 SA Wines
2012 International Wine Challenge - Gold

2009 Vintagee
2011 Concours Mondial de Bruxelles - Gold

in the vineyard : Cultivar: Viognier
Clones: VI 1, VI 642
Age: 10 years
Soil: Partially weathered shale as well as red/yellow clay-loam soils

about the harvest: The grapes were hand-picked in the early morning; force cooled to 4°C and pressed whole bunch.

Harvest: 2nd and 3rd week of February 2013
Yield: 5.9 ton/ha
Balling: 23.5° B
pH: 3.15
Total acid: 7.3g/l

in the cellar : Only the first light pressings were used. The juice was settled at 5°C for 48 hours and then racked. A 35% portion underwent wild fermentation and the balance were inoculated with Vin 13 and D254 yeast in one third each of first-, second- and third-fill 300 litre and 500 litre Allier French oak barrels, using three different coopers. Fermentation continued for on average 30 days, the temperature of fermentation ranging between 13 and 18°C. The wine was aged on its fine lees and malolactic fermentation was prevented to preserve the finer flavours. After a total barrel maturation period of 16 months the wine was racked, protein stabilised and bottled with a fine sheet filtration.

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