| WINE | Radford Dale | ||||||||
| VARIETAL | Vine Dried Viognier | ||||||||
| VINTAGE | 2010 | ||||||||
| APPELLATION | Stellenbosch (Helderberg), South Africa | ||||||||
| ANALYSIS |
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| PRODUCTION | 1100 (12 x 750ml.) cases |
VINEYARDS & HARVEST
This is a single-vineyard Viognier from the property where we are located on the Helderberg Mountain in Stellenbosch, overlooking the Ocean in a South / South-Westerly direction. The vineyard was planted in 1999 and is without a doubt one of the finest blocks on this property. The sub-soils are of decomposed granite, with a stony surface and an ideal orientation. Vine-dried means that we do not need or use either botrytis or straw drying techniques to produce this naturally, concentrated sweet wine. Instead, we simply pinch with pliers the stems above the bunches, damaging them and then let the grapes dehydrate on the vine -as no further nutritional exchange occurs between the bunches and the vine. As the bunches dehydrate, they concentrate and the ratio of natural sugar to water within the berries tips further in favour of sweetness. Yields are consequently crazily low, typically at 6-10 hl / ha. The 2010 vintage was a relatively cool one, which meant a very unhurried ripening of the Viognier grapes, which in turn resulted in incredible aromatic complexity. Cool weather leading up to harvest also helped to conserve the natural acidity which gives this wine its characteristic light, crisp finish. Timing of the stem pinching was absolutely crucial and was done at the moment when the ripest, most opulent, flavours start to emerge and while there is still freshness and tautness in the juice to balance these rich characters. After two weeks the bunches had dried to the point where the juice resembled honey and they were then harvested, in the cool of the morning, into small lug boxes. The grapes were then sorted by hand to ensure that only the most perfect, healthy bunches were used. No bunches which had showed any signs of Botrytis were used as these would have detracted from the delicate aroma of the grape.
VINIFICATION
Grapes were crushed and the skins were allowed to soak in the juice for three days. The grapes were pressed directly into barrel where the juice fermented naturally for nearly 5 months. The wine was left on lees for the entire maturation which added to its weight and complexity.
BARRELS
All 2 ½ barrels-worth of this wine were fermented and matured in French oak: Allier & Vosges. Two 228 L barrels and one 114 L ‘Feuillette’ half-barrel, all from artisanal Burgundian coopers.
WINEMAKER'S COMMENTS
The nose shows the intriguing floral characters of the variety in the shape of some lovely citrus blossoms and jasmine, while the fruit character is expressed by fresh orange and apricot aromas. The palate shows a deep and rich quince flavour as well as marmalade complexity while retaining a refreshing tension, thanks to a crisp, clean minerality on the finish.