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.

View as PDF

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.

All vintages:

2015, 2014, 2013, 2012, 2010, 2009