The selected Viognier bunches were crushed and cooled down to 8 degrees Celsius. Then, only the purest free-run juice is used during the natural fermentation process. With natural fermentation the Viognier juice creates an intense complex pure savoury flavour profile.
The Sur Lie process (extended lees contact) continued after fermentation for 10 months, resulting that the wine evolved in creamy layers and a fresh green-hue gold colour. This is a testament of the healthy pH/acidity balance, essential for ageing. The natural fermentation completed in second and third fill French-oak barrels.
Elegant, dry and florally layered in style, with well-integrated French oak. This wine exhibits a fresh green-gold hue in colour. Sumptuous and enticing, flintiness on the nose is complimented by delicious citrus aromas of lime and mandarin skin. Delicate peach blossom and jasmine flower notes develop in the glass.
As the wine has not undergone Malolactic fermentation, the palate complimenting the French oak applied in the cellar, leading to a crisp, clean and lingering aftertaste. This unique micro-managed Southeast-sloping Vineyard ripened fruit under very cold climatic conditions, influenced by the Atlantic Ocean and the Southerly winds. Under these conditions, physiological ripeness of skin and pip were reached at a very low sugar level.
During the natural fermentation period the fluffy lees contained nutrients, essential for a slow and long continued fermentation.
2022 – Tim Atkin – 90/100
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This unique South-East sloping vineyard ripens cool-climate Viognier fruit, with complex aromatic aromas. Optimum sunlight creates a perfect micro-climate, to effectively ripen the skin and the pips of this small selection of hand parcelled fruit.
The well drained deep Hutton soils encourage deep root penetration, which helped effectively to transfer nutrients, essential for quick ripening. Only the best bunches were hand selected and picked early in the morning into small crates. At the cellar continues the cold chain process by having grapes sorted for 24 hours in a chilled container at 4 Degrees Celsius.
Cultivar: Viognier 100%