Saronsberg Viognier 750 ml

Tasting Note

The wine has a light straw colour and flavours of honey, pear, apricot and delicate floral notes. It has a rich, silky palate with subtle spice and yellow fruit flavours, light oak and a balanced fresh finish.

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.

Food Pairing

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

Cultivar: Viognier
Clones: VI 1, VI 642
Age: 13 years
Soil: Partially weathered shale as well as red/yellow clay-loam soils
Harvest: 2nd an 3rd week of February 2016
Yield: 4.9 ton/ha
Balling: 22.8°B
pH: 3.28
Total acid: 6.6g/l

The grapes were hand-picked in the early morning, force-cooled to 4 °C and pressed whole-bunch. Only the first light pressings were used. The juice was settled at 5 °C for 48 hours and then racked. A 40% 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 26 days, the temperature of fermentation ranging between 12 and 20 °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.

Alcohol: 13.19 vol %
Total acid: 6.1 g/l
pH: 3.32
Residual sugar: 3.6 g/l
Volatile acidity: 0.49 g/l