Goat-Roti Syrah Viognier 2009

posted in Wines

The council of Billy goats convened – bearded and wise elders grumbled. Their position has been challenged by the popularity of Goats do Roam, the exuberant wines created by the frisky and youthful members of the flock. And so an edict was issued – go out into the vineyards; sniff out the finest fruit. Create a wine befitting our status – or risk a roasting. The elders rose to the occasion. Goat-Roti – a wine abundant with rich fruit and warm spices. The elders are well pleased.
IN THE VINEYARD:

The 2009 Goat-Roti is a blend of Shiraz and Viognier sourced from sites in the Paarl, Stellenbosch and the Swartland. The Shiraz is mostly from trellised vineyards in Paarl, with fruit from the cooler Stellenbosch area. The Viognier is from unirrigated bushvines in the Swartland region.

HARVEST DATE: Mid-February 2009

WINEMAKING:

The Paarl and Swartland fruit was co-fermented with Viognier, as both varieties were ripe at the same time. The Stellenbosch portion could not be co-fermented, as the grapes ripened two weeks later, and was incorporated into the blend at a later stage. Fermentation took place in stainless steel tanks, and Rhône yeasts were used. Pump-overs were done three times a day ensuring good colour and flavour extraction. Once pressed, the wine was transferred to 225l French and American oak barrels and matured for 15 months, with 10% new wood being used.

BLEND: 96% Shiraz 4% Viognier

WINEMAKER’S COMMENTS:

When blending Shiraz and Viognier it is beneficial to co-ferment the grapes, as opposed to blending the finished wine which generally tends to have a flavour diluting effect. Co-fermented grapes have a positive impact, as the use of Viognier improves colour, softens and elaborates the tannin and gives a slight fragrant lift to the wine. Anthony de Jager

TASTING NOTE:

Dark fruit, sweet oak spice and notes of leather meet on a complex nose. Mulberry and plum continue to the palate, followed by clove and black pepper length. Ripe flavours are well-balanced with fruit acidity and firm structure.

WINE ANALYSIS

Wine of Origin Coastal
Alcohol 14%
Residual sugar 3.4 g/l
Total acid 5.8 g/l
pH 3.58

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