Sutherland Viognier Roussanne 2013

Pretty aromas of sun ripened apricots, peaches and a hint of spring blossoms are so typical of our Viognier and Roussanne blend. Ripe summer fruit flavours and good acidity are complimented by this wine’s excellent texture and complexity; a prefect 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.

Winemaker's Comments

Pretty aromas of sun ripened apricots,peaches and a hint of spring blossoms are so typical of our Viognier and Roussanne blend. Ripe summer fruit flavours and good acidity are complimented by this wine’s excellent texture and complexity; a prefect accompaniment to mildly spicy dishes.

All Vintages

Tasting Notes

Viticultural Practices

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 15 t/ha / Roussanne 12 t/ha
Irrigation	Supplementary drip
Vintage	Cool start to season delaying harvest by a week or so leading to an exceptional vintage with white wines of great purity, elegance and concentration.
Picking date	6 March 2013 (Viognier) & 28 March 2013 (Roussanne)
Grape sugar	22.5 °B (Viognier) & 22.3 °B (Roussanne)
Acidity	5.6 g/l (Viognier) & 6.5 g/l (Roussanne)
pH at harvest	3.3 (Viognier) / 3.3 (Roussanne)

Winemaking Practices

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. Fermented and matured in 2nd and 3rd fill barrels.