Saronsberg Viognier 2015

Name: Saronsberg Viognier 2015
Brand: Saronsberg
SKU: 38681

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 11months 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 : 13.38 % vol rs : 3.5 g/l pH : 3.32 ta : 6.6 g/l

type : White style : Off Dry body : Medium taste : Fruity wooded

pack : Bottle size : 0 closure : Cork

AWARDS

2014 Vintage
2015 SAWI - South Africa Wine Index 2015 - Top Category Award Grand Gold Recipient
2015 Michelangelo Wine Awards - Double Gold
2016 International Wine Challenge - Gold

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: 12 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 an 3rd week of February 2015
Yield: 5.6 ton/ha
Balling: 23.2°B
pH: 3.28
Total acid: 6.8g/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 25% portion underwent wild fermentation and the balance were inoculated with Vin 13 and CY3079 yeast in one third each of first-, second- and third-fill 500 litre Allier French oak barrels, using three different coopers. Fermentation continued for on average 21 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 11 months the wine was racked, protein stabilised and bottled with a fine sheet filtration.

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