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| Borg Family Viognier 2007 | Click here for Shiraz 2005 | Click here for Shiraz 2006 | ||||||||||
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Tasting notes Heady aromas of acacia flowers, stone fruit and lemon blossom and a full rich flavour make this a totally delicious wine. The finish is long with soft acidity |
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The Vineyard The Viognier grapes are harvested from a block of vines on Kasteelsig farm North of Malmesbury in the Swartland. The block is east facing, and as a result is primarily a morning sun site which tempers the heat of this area. Soils are red oak leaf – a shale and granite composite which are recognised as one of the best vineyard soils in South Africa. The block is unirrigated and yields no more than 24 hectolitres per hectare (4 tons per hectare) |
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The harvest The grapes were hand picked into small baskets in Mid February 2006. The grapes were taken to our cellar at Donkerhoek farm.
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The cellar We initially tried to whole bunch press these grapes, but created a huge mess with juice squirting up to the ceiling of our cellar. We then destalked the grapes, and placed layers of grapes followed by a layer of stalks to create channels for the juice to flow in. The juice has lots of sugar and pectin and is quite tactile. We ran the juice into two 200 litre plastic drums which were placed in a bin of water. On a daily basis we filled the bin with bottles of ice from our freezer to keep the fermenting wine cool. I also placed French oak staves in to one of the drums. The lees were stirred a few times a week during fermentation. When the wine was dry we transferred 225 litres to an old chardonnay barrel which we purchased from Glen Carlou. The wine completed malolactic in the barrel. This wine was hand bottled in September 2007 with 290 bottles produced |
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Ageing potential This wine is drinking well now and for the next two years. Blend information 100% Viognier
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Technical Analysis
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