Sutherland Viognier / Roussanne 2010
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 9-12.5 t/ha / Roussanne 4.5 t/ha |
| Irrigation | Supplementary drip |
| Vintage | One of the more difficult vintages in recent years. Warm spells of weather, with random rainy periods during the ripening period. |
| Picking date | 5 March 2010(Viognier) & 17 February 2010 (Roussanne) |
| Grape sugar | 22.7 °B (Viognier) & 25.39 °B (Roussanne) |
| Acidity | 5.2 g/l (Viognier) & 5.31 g/l (Roussanne) |
| pH at harvest | 3.56 (Viognier) / 3.4 (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 | 3.4 g/l |
|---|---|
| pH | 3.77 |
| Total acid | 5.5 g/l |
| Alcohol | 14.1% |
| Maturation | 2011 - 2016 |
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.