Sutherland Viognier Roussanne 2019

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.

Food Pairing

Lends itself to spicy foods such as Thai cuisine.

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Tasting Notes

Viticultural Practices

Varietal	85% Viognier / 15% Roussanne
Root stock	101-14
Soil type	Bokkeveld Shale & Glenrosa
Age of vines	Planted 2005, 2006
Plant density	2500 vines/ha
Trellising	7 wire Perold with moveable foliage wires
Pruning	Spur
Yield	Viognier 10.3 t/ha / Roussanne 10.1 t/ha
Irrigation	Supplementary drip
Vintage	Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavour.
Picking date	27 February (Viognier) & 6 March (Roussanne)
Grape sugar	22.7 °B (Viognier) & 22.7 °B (Roussanne)
Acidity	5.97 g/l (Viognier) & 5.03 g/l (Roussanne)
pH at harvest	3.4 (Viognier) / 3.32 (Roussanne)

Winemaking Practices

Yeasts	QA23 / Melody
Fermentation temp	15 °C
Method	Alcoholic 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.