Saronsberg Die Erf Viognier 2007
Winemaking Notes The Viognier grapes were hand picked from low-yielding (30hl/ha) vines, pressed whole bunch and settled. The juice was racked to a new French Allier oak barrel and allowed to ferment with natural yeast for a period of three weeks at 17 – 21 °C. After fermentation, the wine received a low sulphur addition and was left on its fermentation lees for 14 months. It was racked and bottled unfiltered. Tasting Notes The Viognier shows a pale straw colour with orange blossom, peach and spicy flavours. The palate is full bodied with integrated oak flavours and a mineral finish.
Winemaker: Dewaldt Heyns
Price raised per case
- 6 x 750ml or equivalent
- Highest: R 1 800.00
- Lowest: R 1 700.00
- Average: R 1 735.71
Packaging
- Bottle Size 750 ml
- Case Size: 6 x 750 ml
- Cases Produced: 43
- Cases Auctioned 28
Analysis
- Alc: 14.29 vol%
- RS: 3.00 g/l
- TA: 5.10 g/l
- pH: 3.68
