Tasting Notes: On the nose a smoky wild honey gives way to tangerine and musk melon.

The taste is characterised by a tangy acidity that lasts to the very end, never letting the sweetness become cloying.

The first impressions are of grilled pineapple drizzled with lemon and honey. As one gets used to these flavours, secondary notes of Frangipane paste, golden sultanas, Ruby grapefruit topped with brown sugar and grilled start to appear. The final impression is of a Christmas mince pie with a glass of Drambuie. Notes of crisp buttery pastry and candied citrus peel supported to the end by a racy acidity.

This wine would pair well with strong cheeses both soft and hard, roasted nuts, dried fruits and even a not-too-sweet cheesecake.

Viniculture: The late ripening in the cool of autumn, subjects the Viognier bunches to morning mists from the two water bodies, the perfect conditions for Noble rot. The soils are Table Mountain Sandstone. known to enhance the floridity and fine floral fragrance of wines grown on them and works well with the already floral nature of Viognier.

The small harvest that results from noble rot was fermented in stainless steel to preserve the more delicate notes of the grape.

Winemaker: Richard Kershaw MW

Vine clones: Viognier 642

Block: Grapes hand harvested from Block 7

Soil: Table Mountain Sandstone

Balling: 34

Maturation: 6 months partially in oak

Packaging: Packaging 375ml bottles in cases of 6

Vegan: Yes

Awards: Platter's | 4.5 Stars, SA Wine Magazine | 91 points

ReleaseDate: June 2018

Alcohol: 12.9% Vol

Sugar: 144 g/L

Total Acidity: 6.4 g/L

PH: 3.57