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2021 Viognier

(1 customer review)

An expressive white wine as unique as the golden egg it was crafted in.

Fermented and matured for 9 months within a concrete egg tank. The vortex of the egg kept the lees in suspension for the duration. The result is an elegant, textured wine with an intriguing balance between fruit and floral qualities.

Honey suckle and fynbos aromas are met with vibrant citrus and white peach notes on the palate. It’s a wine that can be enjoyed on it’s own but has meal pairing potentials only limited by ones’ imagination.

500 bottles produced

R260.00

Composition

100% Viognier

Vintage

2021

Appellation

Cape Agulhas, South Africa

Terroir

There are only 8 rows of Viognier situated on a western facing slope on the part of the farm closest to the sea. Soils start out as the iron-rich Koffieklip but slowly transition to sand as you work your way down.

Vessel

Fermented in a concrete egg tank for 20 days. Upon completion, wine remained in concrete egg with lees in suspension for 9 months.

Color

Clear and golden

Aroma

White peach, honey suckle, and subtle fynbos notes

Taste

A rich texture with great mouth feel filled with floral, citrus, and honey notes

Alcohol

13.30%

RS

1.96g/L

TA

6.92g/L

pH

3.27

Bottle size

750 mL

1 review for 2021 Viognier

  1. Hilze Loubser

    absolutely love !!
    definitely a favorite

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Wines for the Wild

WinemakingStyle

Harvested by hand early morning on the 17th of March, 2021. The last of the white grapes on the farm still hanging for the year, the Viognier was exceptionally slow to ripen for 2021 but the health of the grapes was solid enough to allow them to hang. The grapes underwent 24 hours of cold maceration before being 100% de-stemmed but not crushed and loaded into the press. Juice was pressed to large stainless steel tank to settle where the temp was brought down to 12 degrees C. 24 hours later, juice was moved to the Golden Egg concrete egg tank where wild ferment was allowed to begin. The egg tank was connected to cooling lines which were turned all the way up to keep wild ferment below 20 degrees C throughout ferment. After just 12 days the wine was dry. It was left on the rough lees for 9 months where the natural convection of the egg kept it in suspension.

The CauseWildlife Impact

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