The Emperor Probus Viognier

Pork, Rich fish (salmon, tuna etc), Spicy food, Poultry

100% in small French oak 50% new / 50% 2nd/ 3rd fill barrels for 9 months

⅓ whole bunch pressed and ⅔ de-stemmed, in a closed Bucher pneumatic bag press for a 2 hour period of skin contact. Pressed at 0.5-0.8 of a bar - left for 48 hours in stainless steel to allow for sediment settling. Racked into small French oak barrels (1st, 2nd and 3rd fill). Fermented ‘wild’ at temperatures between 14-17 celcius for 7-10 days. 100% malolactic fermentation occurred naturally on this wine.

Established in 2003 our finite production is dedicated to the crafting of fine Cape wines with the focus on Syrah and Viognier. Our philosophy is not simply to make great wines but to harness the flavours and complexities of both varietal and 'terroir' such that provenance and sense of place are all.