2007 Estate Viognier
Tasting Notes
This wine shows pungent apricots and musk on the nose. The palate is full bodied and rich with ripe apricot flavours balanced by hints of lemon, ginger and minerals. The wine finishes dry with crisp acidity.
Food Suggestions: Ideal complement to spicy Asian dishes or rich pork or poultry dishes.
Harvest Details
Vinification Details
Bottling Details
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Harvest Details |
| 2007 was another hot dry year in the Yarra Valley which resulting in an early harvest of fully ripe Viognier grapes with great intensity of flavour. |
| Variety |
100% Viognier |
| Harvest Date |
18th March 2007 |
| Yield |
2.25 t/a |
| Beaume |
14.0 |
| Total Acid |
4.4 g/l |
| pH |
3.83 |
Vinification Details |
| This wine was made from free run juice which had approximately 12 hours skin contact. |
| Fermentation |
63% of the wine was fermented in Barrel to provide added complexity and richness. 37% was fermented in stainless steel to preserve fruit freshness and varietal character. |
| Yeasts |
21% Natural, 79% QA23 |
| Oak Treatment |
New oak was limited to 5% of the wine.
Barrel fermented batches were held in oak for only 6 months before blending and bottling. |
| New Oak |
Alliers Extra Tight Grain |
| Cooper |
Sirugue |
| Malolactic Fermentation |
Nil |
| Filtration |
Sterile |
| Winemaker |
David Bicknell |
Bottling Details |
| Bottling Date |
3rd October 2007 |
| Total Production |
429 Cases |
| Alcohol |
14.5% v/v |
| Total Acid |
7.9 g/l |
| pH |
3.18 |
