This blend exhibits the pretty floral characters and sun ripened apricots so typical of a Viognier and Roussanne blend. Ripe summer fruit flavours and good acidity are
complemented by this wine's excellent texture and complexity.
FOOD PAIRING: Lends itself to spicy foods such as Thai cuisine.
Varietal Viognier / Roussanne
Root stock: 101-14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2005, 2006
Plant density: 2500 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Yield: Viognier 15 t/ha / Roussanne 10.3 t/ha
Irrigation: Supplementary drip
Vintage: Moderate to Warm, windy season resulting in elegant, balanced white wines
Picking dates: 16 February 2011 (Viognier) & 4 March 2011 (Roussanne)
Grape sugar: 22.5 °B (Viognier) & 24.5 °B (Roussanne)
Acidity: 4.95 g/l (Viognier) & 5.43 g/l (Roussanne)
pH at harvest: 3.40 (Viognier) / 3.41 (Roussanne)
Yeasts VL2 / D522
Fermentation temp 15 °C
Production 4851 bottles
Blend 89% Viognier 11% Roussanne
Method: Alcoholic and malolactic fermentation in barrel. Aged for 10 months on gross lees with the
lees being stirred every fortnight. Fermented and matured in 2nd and 3rd fill barrels.
Residual sugar 2.4 g/l
Total acid 5.8 g/l