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.

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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.

All vintages:

2015, 2014, 2013, 2012, 2010, 2009