Viognier

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The fully ripe grapes with some Botrytis were handpicked, then crushed and destemmed followed by 18 hours of skin contact. The free run and press juice components were fermented together in barrel. followed by further barrel maturation in 2nd fill 300 litre French oak barrels with occasional lees stirring for 10 months.

The summer of 2018 was the driest in 50 years. So much so that we saw most of our wetlands vlei areas in the Agulhas Plain dry up completely. It was like living in a strange new world walking over dry, cracked mud in a vlei that is normally the home of the local Hippo pod. The winter started late at the end of May and it was only towards the end of Spetember that we saw the wetlands full of water again. The normal cool, dry, Spring conditions that we are so famous for resulted in a small but healthy crop. The rest of the growing season was moderate with cool, dry January and February. y significant rain during harvest was towards the middle of March, 55mm, and by then most of our grapes were safely in the cellar.

Followed by further barrel maturation in 2nd fill 300 litre French oak barrels with occasional lees stirring for 10 months.