Lourensford - Winemakers Selection Viognier 2010-11South African White Wine
The wine has a straw-yellow colour with a light green tinge.
Splendid citrus, apricot and cape gooseberries characterize the nose.
The palate is full and rich with fruit flavours that follow on from the nose.
The wine is perfectly balanced by the wood ending with a delicate and waxy palate.
All grapes were sorted for quality purposes after arrival at the winery. Destemming and crushing followed after which the mash was conveyed to the presses via a mash cooling system that rapidly cooled the mash to 6- 8°C. Light pressing followed and the juice was settled overnight at about 10°C. The clarified juice was racked to a fermentation tank where it was inoculated with a chosen yeast strain. Alcoholic fermentation was carried out at 18°C. Approximately 40% of wine started its fermentation in tank and was then transferred to barrel to finish its fermentation in Hungarian oak barrels. The wine was left in the barrels and on the coarse lees for up to 8 months. The lees was stirred up every two weeks to add to the complexity and structure of the wine.