Jasmine flower and honeysuckle, stone fruit, lime and mandarin skin – all the tastes and smells you will get from Eagles’ Nest Viognier.
This wine exhibits a fresh green-gold hue, a testament to its barrel fermentation and maturation. Sumptuous and enticing, a flintiness on the nose is complimented by delicious citrus aromas of lime and mandarin skin. Delicate peach blossom and jasmine flower notes develop in the glass. As the wine has not undergone malolactic fermentation, the palate is a fresh, complimenting the even handed wooding applied in the cellar, leading to a crisp, clean and lingering aftertaste.
All grapes were carefully hand-picked and transported to the cellar where they were cooled overnight in a specialised cooling room to 5ºC. The following morning the whole bunches were placed in a pneumatic bag press and gently pressed recovering about 60%. The juice settled overnight in a stainless steel tank, after which only the premium clear juice was racked off to 20% first fill 500L French Oak barrels 40 % second and 40% third fill French oak barrels. The fermentation temperatures were relatively low, peaking at 18ºC. During the wine’s maturation in barrel, it received a fortnightly battonage and topping up. After 6 months maturation, the barrels were blended together and the wine was allowed to harmonize before being bottled.