Eagles` Nest Viognier 2017

£23.00
Tasting Note: 
Delicate peach blossom and jasmine flower notes develops in the glass. Sumptuous and enticing, a flintiness on the nose is complimented by delicious citrus aromas of lime and mandarin skin.
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Vintage: 
2017
Style: 
Grape: 
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Bottle Size: 
75cl

Vineyard

Eagles’ Nest, located on the crest of Constantia Nek pass, is nestled at the foot of the awe inspiring Table Mountain. This pristine and boutique family owned vineyard (38 Ha in size) has in recent years gained a striking reputation for both its beauty and award winning wines.

Uniquely characteristic of its wines is its signature of finesse, derived from the cooler climate conditions its vines are exposed to as a result of its elevation and close proximity to the oceanic body that is False Bay, thus delivering very distinctive wines not found elsewhere in South Africa. Quality and consistency is paramount at Eagles’ Nest. Our unique terroir, combined with meticulous attention to detail in the vineyards and cellar, yields wines that are the epitome of elegance and balance.

This wine exhibits a fresh green-gold hue, 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 develops 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. Enjoy now or to 2025.

Awards

Eagles’ Nest Viognier 2017:

Jamessuckling.com: 91 Points | Decanter World Wine Awards 2018: 92 Points | Tim Atkin SA Report: 90 Points

Silver (Best in class) award International Wine and Spirits Competition | Bronze Medal Decanter Wine Awards (2009) | Four Stars 2010 Platter Guide Awards

 

PDF FactsheetFact Sheet (PDF)

The 13th crop off fifteen year old vines in two north easterly facing vineyards on the farm. 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.