Sutherland Viognier / Roussanne 2009
This blend exhibits sun-dried apricot and petal aromas, with rosemary and marzipan undertones. The wine has excellent texture and complexity; a perfect accompaniment to mildly spicy dishes.
Maturation
Will keep improving for three years from vintage.
Food Pairing
Lends itself to spicy foods such as Thai cuisine.
Tasting Notes
| Varietal | Viognier / Roussanne |
|---|---|
| Root stock | 101-14 |
| Soil type | Tukulu / Glenrosa |
| Age of vines | Planted 2005, 2006 |
| Plant density | 2500 vines/ha |
| Trellising | 7 wire Perold with moveable foliage wires |
| Pruning | Spur |
| Yield | Viognier 12.5 t/ha / Roussanne 2.36 t/ha |
| Irrigation | Supplementary drip |
| Vintage | 2009 |
| Picking date | 2 March 2009 (Viognier) & 17 February 2009 (Roussanne) |
| Grape sugar | 23.09 °B (Viognier) & 22.8 °B (Roussanne) |
| Acidity | 5.71 g/l (Viognier) & 7.02 g/l (Roussanne) |
| pH at harvest | 3.33 (Viognier) / 3.25 (Roussanne) |
| Yeasts | VL2 / D522 |
|---|---|
| Fermentation temp | 15 °C |
| Method | Alcoholic and malolactic fermentation in barrel. Aged for 10 months on gross lees with the lees being stirred every fortnight. |
| Residual sugar | 1.8 g/l |
|---|---|
| pH | 3.37 |
| Total acid | 5.9 g/l |
| Alcohol | 14.3% |
| Maturation | 2010 - 2015 |
This blend exhibits sun-dried apricot and petal aromas, with rosemary and marzipan undertones. The wine has excellent texture and complexity; a prefect accompaniment to mildly spicy dishes.