Queen Bee Viognier
The grapes are grown in a warmer area of the Western Cape on banks of the Breeriver. Grapes were harvested early mornings at about 22° Balling with a good firm acidity. After de-stemming the grapes were lightly pressed. The juice was settled for 2 days before fermentation was started with an aromatic yeast culture. After inoculation the juice fermented at 15° Celsius in stainless steel tanks for 18 days. No malolactic fermentation was allowed. The wine was left on the fine lease for 6 months before racked and prepared for bottling.
Grapes are picked at low sugars and ripeness to make this delicate and juicy Rose. Skin contact is kept to a minimum to ensure the beautiful light colour of the wine. Fermentation take place in stainless steel tanks and bottled soon after the fermentation is complete to ensure the freshness stays in the bottle.