Kleinood Tamboerskloof Viognier

The Viognier is harvested between 22-23.50Balling. Grapes are sorted three times before they are left on the skins overnight to ensure good flavour extraction and then lightly pressed with a basket press to ensure just the right amount of phenolics are extracted. Extraction was at +-450 lit /ton. Juice settled overnight, racked and fermented in stainless steel and 1 x 500L 1st fill, 1 x 500L 2nd Fill, 1 x 500L 3rd Fill French oak barrels (12.5%), with the remaining 87.5% in stainless steel. Left on lees for 4 months.