2016 Mademoiselle V Viognier

2016 Mademoiselle V Viognier

Viognier is like a rather temperamental child. It’s been a challenging variety to grow and manage in the vineyard, it’s a tough variety to work out when to pick it due to it’s uneven ripening, and, despite it being a fantastically complex and flavoursome wine, it has been a challenge to sell it. Despite all of that, we love this variety dearly for it’s generosity of flavours and it’s ability to match with a wide range of foods, including chilli and thai based dishes.

The grapes are handpicked and crushed at our winery into an open topped fermenter for an extended period of skin contact to extract more flavours and tannins from the grape skins. A few hours later, the must is pressed through our basket press, then chilled slightly. The cloudy juice is fermented initially in tank using wild yeast. Halfway through ferment, the ferment iss transferred into older French oak barrels, a 500L puncheon and 300L hogshead. The wine ferments through to dryness in barrels with a cultured yeast and is lightly sulphured once dry. Similar to our Sauvignon Blanc and Chardonnay, the Viognier remains on it’s yeast lees for 12 months with the lees being stirring as required until bottling.

Our 2016 Viognier is a wine of great intensity and opulence. Aromas of fresh apricot, ginger, musk, white peach and pear, are mixed with powerful lingering flavours of pineapple, and marmalade on the palate. The maturation time in barrels and on yeast lees has given the wine extra complexity and a mouth filling, creamy texture. A crisp acidity level, balances a fine elegant tannin structure.

We love Viognier for it’s generosity of flavours and it’s ability to match with a wide range of foods, including dishes with spicy, chilli and thai flavours. Warning, you may fall in love with it too!

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