Viognier

Seafood and shellfish, roasted or grilled chicken, veal, pork, spicy flavors and Asian cuisine

The grapes were hand-picked in the early morning, force-cooled to 4 °C and pressed whole-bunch.

The wine was aged on its fine lees and malolactic fermentation was prevented to preserve the finer flavours. After a total barrel maturation period of 11 months the wine was racked, protein stabilised and bottled with a fine sheet filtration.

Only the first light pressings were used. The juice was settled at 5 °C for 48 hours and then racked. A 25% portion underwent wild fermentation and the balance were inoculated with Vin 13 and CY3079 yeast in one third each of first-, second- and third-fill 500 litre Allier French oak barrels, using three different coopers. Fermentation continued for on average 21 days, the temperature of fermentation ranging between 13 and 18 °C.

Saronsberg is a Tulbagh wine estate set against the dramatic backdrop of the Saronsberg mountain. Benefiting from the valley's unique climate and diverse vineyard sites, the estate has earned a strong reputation for Shiraz, Sauvignon Blanc and other wines that combine concentration, freshness and regional character.