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

50% whole bunch pressed and 50% de-stemmed, in a closed pneumatic bag press for a 1 hour period of skin contact. Pressed at 0.8 of a bar and immediately transferred into small French oak barrels (1st, 2nd and 3rd fill). Fermented ‘wild’ at temperatures between 14-17 celcius for up to 25 days. 100% malolactic fermentation occurred naturally on this wine. Stirred on the lees and aged for 11 months. Only limited amounts of sulphur added during vinification and at bottling.

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.