R 250.00
These Waves Viognier 2015
- TASTING NOTE
WINEMAKER:
Jacques Erasmus
ORIGIN:
Elgin
TERROIR / SOIL:
Glenrosa.
VINEYARD AND CLIMATE CONDITIONS:
An 1 hectare Vineyard planted on a Farm called Smarag in the beautifully Elgin area Yielded the grapes for this wine.
Elgin has a very high rainfall and with a cool summer that makes it a very special area for aromatic wine cultivars like Viognier.
WINEMAKING:
Grapes were hand-harvested in 10kg lug boxes and pre-cooled before hand sorting. The grapes were whole bunch pressed and only 400 liters per ton was drained off to settle overnight before inoculation with a special yeast strain. The fermentation took place in 3 x 400 liter French oak barrels. The wine matured for 8 months on lees.
ANALYSIS:
Alc: 14.98 % vol
TA: 5.5 g/L
RS: 4.4 g/L
pH: 3.40 g/L
APPEARANCE:
Bright Straw in Colour
TASTING NOTE:
Forthcoming floral aromas with apricot and delegate notes of spice on the nose. Rich creamy mouth feel with violets and some mineral aftertaste.
SERVE WITH:
Slow cooked beef Casserole or Roast Duck with an orange glace.
TASTING NOTE
WINEMAKER:
Jacques Erasmus
ORIGIN:
Elgin
TERROIR / SOIL:
Glenrosa.
VINEYARD AND CLIMATE CONDITIONS:
An 1 hectare Vineyard planted on a Farm called Smarag in the beautifully Elgin area Yielded the grapes for this wine.
Elgin has a very high rainfall and with a cool summer that makes it a very special area for aromatic wine cultivars like Viognier.
WINEMAKING:
Grapes were hand-harvested in 10kg lug boxes and pre-cooled before hand sorting. The grapes were whole bunch pressed and only 400 liters per ton was drained off to settle overnight before inoculation with a special yeast strain. The fermentation took place in 3 x 400 liter French oak barrels. The wine matured for 8 months on lees.
ANALYSIS:
Alc: 14.98 % vol
TA: 5.5 g/L
RS: 4.4 g/L
pH: 3.40 g/L
APPEARANCE:
Bright Straw in Colour
TASTING NOTE:
Forthcoming floral aromas with apricot and delegate notes of spice on the nose. Rich creamy mouth feel with violets and some mineral aftertaste.
SERVE WITH:
Slow cooked beef Casserole or Roast Duck with an orange glace.