viognier 2015 - Boekenhoutskloof
SYRAH/VIOGNIER 2015 FAC T SHEET
Blend: Alcohol: RS: TA: pH:
Syrah 97%; Viognier 3% 14.25 %/vol 2.90 g/litre 5.09 g/litre 3.66
Winemakers Comments: The un-irrigated, low yielding Swartland vineyards again delivered the best fruit for this blend. Healthy grapes from this vintage ensured trouble free fermentations with text book analysis of all the wines. The slightly full-bodied Viognier was blended in at a later stage and remained unwooded, creating the abundance of perfume on the nose. Tasting Notes: The nose offers a heady bouquet of violets, blackcurrant, ripe mulberry, damson, bramble and hints of white pepper and nettle. The dark, brooding berries of the nose follow through onto a smoky palate. Sweet juicy plums and red cherry also show on a rounded mid-plate with hints of coriander and cloves. The Viognier lends a florally lift and a touch of peaches and violets to the finish. The wine is medium bodied with soft, integrated tannins. Drinks very well now or enjoy within the next 3 – 5 years with crispy duck, steak au poivre, chilli con carne or venison pie.
Blend: Alcohol: RS: TA: pH:
Syrah 97%; Viognier 3% 14.25 %/vol 2.90 g/litre 5.09 g/litre 3.66
Winemakers Comments: The un-irrigated, low yielding Swartland vineyards again delivered the best fruit for this blend. Healthy grapes from this vintage ensured trouble free fermentations with text book analysis of all the wines. The slightly full-bodied Viognier was blended in at a later stage and remained unwooded, creating the abundance of perfume on the nose. Tasting Notes: The nose offers a heady bouquet of violets, blackcurrant, ripe mulberry, damson, bramble and hints of white pepper and nettle. The dark, brooding berries of the nose follow through onto a smoky palate. Sweet juicy plums and red cherry also show on a rounded mid-plate with hints of coriander and cloves. The Viognier lends a florally lift and a touch of peaches and violets to the finish. The wine is medium bodied with soft, integrated tannins. Drinks very well now or enjoy within the next 3 – 5 years with crispy duck, steak au poivre, chilli con carne or venison pie.
