Average winter rains were followed by a very cool and dry late January/ February, resulting in very healthy vines with big canopies and intensely varietal fruit which held their acidity extraordinarily well during the March hot spell.
Picked early at 12.5° Beaumé, the Chardonnay was gently pressed off and fermented in stainless steel to preserve the fresh aromas of citrus fruits and tight acidity and structure. The Viognier, true to its variety, required longer on the vine for the grapes to reach full flavour, ripeness and texture, and was picked at about 14.0° Beaumé. This component of the wine was fermented in older French barriques.
The wine has a wonderful pale colour with hints of green at the edges. A delicate nose of spice, sandalwood and citrus peel is complemented on the palate by flavours of citrus and spice and the wine finishes extraordinarily long with fine, fine, acid length.
|Picking Date||Chardonnay: 13th, 14th, 17th, 18th and 21st and 22nd of Feb 2008 Viognier: 5th March 2008|
|Bottling Date||28th July 2008|