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.
Will keep improving for three years from vintage.
Lends itself to spicy foods such as Thai cuisine.
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.
|Varietal||Viognier / Roussanne|
|Soil type||Tukulu / Glenrosa|
|Age of vines||Planted 2005, 2006|
|Plant density||2500 vines/ha|
|Trellising||7 wire Perold with moveable foliage wires|
|Yield||Viognier 9-12.5 t/ha / Roussanne 4.5 t/ha|
|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|
|Total acid||5.5 g/l|
|Maturation||2011 - 2016|
The Current Range
Looking for an older vintage? Please contact us for more information.