Saronsberg Viognier 2018

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R987 for 6 bottles

R164 per bottle
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This wine is the ideal accompaniment to foods with subtle spicy aromas and flavours. Although it spent 11 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.

This wine is the ideal accompaniment to foods with subtle spicy aromas and flavours.

variety : Viognier [ 100% Viognier ]
winemaker : Dewaldt Heyns
wine of origin : Tulbagh
analysis : alc : 13.3 % vol  rs : 3.0 g/l  pH : 3.20  ta : 6.4 g/l  
type : White  style : Dry  body : Medium  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS
2018 Vintage
• National Wine Challenge: Top 100
• South African Wine Index: Platinum
• Decanter World Wine Awards: 94 Points
• Tim Atkin SA Report: 90 Points
• Veritas: Gold Medal

2017 Vintage
• International Wine Challenge Silver Medal
• Decanter World Wine Awards: 90 Points
• South African Wine Index: Platinum
• Tim Atkin SA Report: 93 Points

2016 Vintage
• Double Gold National Wine Challenge 2017
• South African Wine Index: Platinum
• Tim Atkin SA Report: 90 Points

2015 Vintage
• National Wine Challenge: Top 100
• National Wine Challenge: Best in Class
• South African Wine Index: Grand Gold
• Tim Atkins SA Report: 91 Points
• Michelangelo Awards: Gold
2014 Vintage

• South African Wine Index: Grand Gold
• Michelangelo Awards: Double Gold
• International Wine Challenge: Gold
• IWC: South African Varietal Trophy

2013 Vintage
• Tim Atkin SA Report: 91 Points
• Michelangelo Awards: Gold

2012 Vintage
• National Wine Challenge: Top 100
• South African Wine Index: Grand Gold
• Michelangelo Awards: Gold

2011 Vintage
• Taj Classic Wine: Trophy Winner

2010 Vintage
• Classic Wine: Trophy Winner
• National Wine Challenge: Top 100
• Michelangelo Awards: Gold
• International Wine Challenge: Gold
in the vineyard : 


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

Cultivar: Viognier
Clones: VI 1, VI 642
Age: 15 years
Soil: Partially weathered shale as well as red/yellow clay-loam soils
Harvest: 2nd an 3rd week of February 2018
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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