Winemaker observations
Colour: Translucent to yellow.
Bouquet: Aromatic, stone fruit.
Taste: A suave, full palate, typical Viognier flavours. Lees contact delivers extra palate weight.
Food pairing: Can be enjoyed on its own for its fullness and complexity, but will do well with spicier foods, Malay-style chicken kebabs, and sushi!
Vineyard
The Lenie’s Hof vineyard was planted on the Wesoewer in 2011, comprising two blocks: The Chapel block & Main block, planted in alluvial soils with good water capacity, approximately 200m from the generally dry Nels River. Vines trained North to South on a lower terrace, thus shielded from the harsh sunward side in the later afternoon.
Trained on a 3-strand Perold trellis, the vines are irrigated by drip irrigation.
Harvesting takes place late January or early February at 22ᴼ Balling for fruit & acid balance.
Winemaking
Harvest by hand as early as possible, ensuring grapes arrive at the cellar as cool as possible. Grapes are crushed, juice & skin remain in contact for a minimum of 12 hours for maximum flavour & texture. Free run juice is then cooled to allow settling, and only crystal-clear grape juice is transferred to the barrel for slow fermentation.
Once alcoholic fermentation is complete, the barrels are topped up regularly and aged for some 8 months prior to bottling. Wine remains in contact with the lees during ageing. This maintains freshness and is complemented by gentle, mouth-watering tannin for a unique expression of this variety.
Wine analysis
Alcohol: 13.5%
pH: 3.47
TA: 5.1 g/l
RS: 4 g/l
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