Tamboerskloof Viognier 2019

Description

Viognier vines are suckered at least 4 times in the growing season to ensure good light exposure and airflow which in turn gives good expression of aromas. The Viognier is harvested between 22-23.5⁰Balling. Roussanne grapes are harvested at around 21⁰Balling. Grapes are sorted three times before they are left on the skins overnight to ensure good flavour extraction. They are then lightly pressed with a basket press to ensure just the right amount of phenolics are extracted. Extraction was at +- 450l/ton. Juice is settled overnight, racked and fermented in stainless steel, concrete egg and 3rd/4th filled barrels. Aged on lees for 4 months.

Awards

4.5 stars Platter's South African Wine Guide

Certificates

Vinification

Our Viognier was hand-picked on different dates to obtain the full flavour spectrum of the grape. Roussanne was picked on 18 February. The grapes were hand-sorted before being de-stemmed into the stainless-steel basket press. The juice was then settled overnight and fermented for twenty days with indigenous yeasts at a temperature of 15°C. In 2018 one third of the grapes fermented in 4th and 5th fill French oak 300L barrels, one third in stainless steel tanks, and the final third in a concrete egg. The wine was stirred for a four-week period after fermentation thus forcing the fine lees into suspension and creating our rich mouthfeel.

Vineyard

Blaauwklippen Valley