The fruit for this luscious blend of around 80% Chardonnay and 20% Viognier was sourced from selected Chardonnay vineyards in the Robertson area and a Viognier vineyard from Ladismith in the Klein Karoo. Both varieties were hand harvested in the first two weeks of February 2010. The two varieties were fermented separately. A small percentage of both the Chardonnay and Viognier portions were fermented in staved stainless steel tanks to generate an added dimension of richness. No malolactic fermentation took place. After fermentation the Chardonnay and Viognier portions were blended and protein- and cold stabilized. The wine has a full rich nose of peaches and apricots supported by fresh limes and floral notes, while the creamy entry explodes with tropical fruit leading to a long crisp elegant finish.
|Ideal as an aperitif or with smoked salmon, great with shellfish or enjoy al frescoIdeal as an aperitif or with smoked salmon, great with shellfish or enjoy al fresco.