DESCRIPTION

Made from 100% Viognier grown on the Da Capo estate in Sir Lowry’s Pass, Helderberg, planted in 2001 on decomposed granite (Tukulu) and Table Mountain sandstone soils with a southwest-facing aspect. Juice began fermentation in tank at 13–15 °C for the first day before being transferred to French oak barrels (a small portion 1st fill, but predominantly 2nd and 3rd fill) to complete fermentation. The wine matured in 225 L barrels for nine months before receiving a light filtration and bottling. Residual Sugar 2.9 g/L. Bottled at 14% (Bottle size 750 ml).

TASTING NOTES

Nose: Lifted yellow citrus notes open the bouquet, followed by peach, chamomile and a gentle shortbread-like richness. Hints of nougat and subtle florals add depth and complexity.

Palate: Creamy and textural with layered flavours of stone fruit, nougat and orange blossom. The barrel fermentation and maturation contribute to mid-palate weight while preserving freshness and definition.

Finish: A refined, persistent finish where the acidity remains clean and balanced, carrying delicate floral and citrus tones with a soft, creamy undertone that lingers.

WHITE WINE