TIMOTHY WHITE VIOGNIER 2013
TIMOTHY WHITE VIOGNIER 2013 Wine:
Timothy White Viognier 2013
Wine of Origin:
100% Franschhoek
Bottling Date:
10 March 2014
Production:
730 x 750ml
Technical Analysis: Alcohol Extract 13.92%vol. 23.0g/l
Ph 3.56
TA 5.82g/l
VA 0.56g/l
FSO2 35mg/l
TSO2 90mg/l
RS 3.48g/l
Source of Grapes: The fruit for our 2019 Amistad Timothy White Viognier was selected from a single vineyard in the Franschhoek valley. Harvest dates: Mid Feb
Winemaker’s Notes: All our fruit is handpicked and chilled in our cold room overnight. The following day the grapes are destemmend without crushing the berries and left to macerate on the skins for 6 hours before pressing. The pressed juice is allowed to settle, in tank, overnight and the clear juice is transferred to old French oak barrels for fermentation. The juice ferments naturally for 4-6weeks at temperatures of 18-24°C. After fermentation we do batonnage once a week to add richness to the wine. SO2 is added just before spring and the wine spends 12months in barrel before bottling.
Maturation: The wine was matured for 12months in one old 500L and one specially made 100L French oak barrel.
Tasting note: The nose show typical Viognier aromas of peach, apricot and orange blossom. A fresh, rich, mouth filling palate infused with flavours of stone fruit, ginger and honey. Balanced acidity and subtle oaking insures a crisp, velvety finish and lingering aftertaste. CHEERS!
Timothy White Viognier 2013
Wine of Origin:
100% Franschhoek
Bottling Date:
10 March 2014
Production:
730 x 750ml
Technical Analysis: Alcohol Extract 13.92%vol. 23.0g/l
Ph 3.56
TA 5.82g/l
VA 0.56g/l
FSO2 35mg/l
TSO2 90mg/l
RS 3.48g/l
Source of Grapes: The fruit for our 2019 Amistad Timothy White Viognier was selected from a single vineyard in the Franschhoek valley. Harvest dates: Mid Feb
Winemaker’s Notes: All our fruit is handpicked and chilled in our cold room overnight. The following day the grapes are destemmend without crushing the berries and left to macerate on the skins for 6 hours before pressing. The pressed juice is allowed to settle, in tank, overnight and the clear juice is transferred to old French oak barrels for fermentation. The juice ferments naturally for 4-6weeks at temperatures of 18-24°C. After fermentation we do batonnage once a week to add richness to the wine. SO2 is added just before spring and the wine spends 12months in barrel before bottling.
Maturation: The wine was matured for 12months in one old 500L and one specially made 100L French oak barrel.
Tasting note: The nose show typical Viognier aromas of peach, apricot and orange blossom. A fresh, rich, mouth filling palate infused with flavours of stone fruit, ginger and honey. Balanced acidity and subtle oaking insures a crisp, velvety finish and lingering aftertaste. CHEERS!
