VIOGNIER 2020
Label Specification
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Second Label
Simonsberg Paarl
Viognier
2019
14.0 %
A1165
Fermentation & Maturation Specifications
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Lola Nicholls and Alexander Milner
Cold fermentation in stainless steel tank
Stainless steel basket press
No MLF
No MLF
Actual Alcohol – 14.28 %
RS – 1.4 g/l
VA – 0.28 g/l
pH – 3.66
TA – 4.9 g/l
F SO2 – 21 mg/l
T SO2 – 98 mg/L
Total extract 22.3 g/l
Sugar free extract 21.9 g/l
942 l / 1255 bottles
19 August 2019
Tasting Notes and Food Pairing Notes
Pale straw colour with litchies and dried apricot on the nose. Creamy died apricot with a hint of spiciness on the palate. Perfect accompaniment with fish and seafood in creamy sauces. Also pairs well with salmon, sashimi, seared tuna steak, spicy mussel pot and garlic prawns. A good companion with cheese and mushroom pasta dishes and Asian cuisine.
Vineyard Information
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Vineyard Manager:
18 hectares
Viognier
0.436 hectares
US 8-7
UC274A
ME04A
2010
Predominantly Oakleaf (Oa3) and Clovelly (CV1)
Integrated Production of Wine (IPW) as prescribed by the Wine and Spirit Board
Bernard Nicholls
Paul Wallace – Vinewise – 1999 to 2006 (Development) Danie Kritzinger present
Bertus de Clerk
