Ayama Viognier 2022

R660.00

R110.00 per bottle
W.O Voor Paardeberg

346 in stock

White floral such as honey-suckle or jasmine, as well as orange blossom. Along with a honey or honey-suckle notes, you'll also find stone fruit flavours, peach, apricot, nectarine, as well as a nice spice component that can be described as baking spices. Full bodied, "lanolin feel in your mouth.

Additional information

Weight 9 kg
Dimensions 20 × 16 × 30 cm

Tasting Notes

White floral such as honey-suckle or jasmine, as well as orange blossom. Along with a honey or honey-suckle notes, you’ll also find stone fruit flavours, peach, apricot, nectarine, as well as a nice spice component that can be described as baking spices. Full bodied, “lanolin feel in your mouth.

Vinification

After the grapes were crushed, the must was fermented with Selected yeast at 13° c. Once fermentation was complete, the Wine was racked, fined, filtered, bottled in November 2019.

Wine Information

Origin Harvest Blend Information Bottling Ideal Served At:
Voor Paardeberg February By Hand 100% Viognier March 2019 10-12 C

Producer Comment

The best accompaniment to this wine is friendship. A special glass to be enjoyed at sunset relaxing after a day of work. Delicate complex wine with peach, apricot, honey and spice aromas. A vinous, fruity taste, winning and inviting. Dedicated to slent sunsets, which are always special when friends are visiting.

Climate

Mediterranean climate with moderate summers and cold, rainy Winters. Rainfall of approximately 600 800 mm annually.

Soil

Perdeberg Mountain Sandstone, Granite and Shale.

Serving Suggestions

The highly aromatic and fruit forward nature of the grape Allows viognier to pair well with spicy foods such as or Vietnamese cuisine. The subtle floral notes of our viognier and vinified without the use of oak barrels tends towards the ones found in saké, thus making it a perfect match with sushi and sashimi. Viognier Ayama pairs equally well with many outspoken (French) cheeses.

Ageing Potential

Drinking exceptionally well now and will gain in intricacy over the next two years.

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