Sutherland Viognier Roussanne 2017

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 five years from vintage.

Food Pairing

Lends itself to spicy foods such as Thai cuisine.

All Vintages

Tasting Notes

Viticultural Practices

Varietal	70% Viognier / 30% Roussanne
Root stock	101-14
Soil type	Decomposed Granite & Bokkeveld Shale
Age of vines	Planted 2005, 2006
Plant density	2500 vines/ha
Trellising	7 wire Perold with moveable foliage wires
Pruning	Spur
Yield	Viognier 11 t/ha / Roussanne 8.2 t/ha
Irrigation	Supplementary drip
Vintage	A moderate summer with very little rain resulting in ideal growing conditions for grapes
Picking date	23 February (Viognier) & 20 February (Roussanne)
Grape sugar	23.5 °B (Viognier) & 22.6 °B (Roussanne)
Acidity	5.8 g/l (Viognier) & 6.18 g/l (Roussanne)
pH at harvest	3.3 (Viognier) / 3.25 (Roussanne)

Winemaking Practices

Yeasts	Lalvin M / Melody
Fermentation temp	15 °C
Method	Alcoholic and 100% 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.