| Viognier | 100.0% |
| Alcohol | 14.8% |
| PH | 3.33 |
| Acidity Tartaric | 6.1 |
| Residual Sugar (G/L) | 13.4 |
Each year, there are single blocks of vineyard that show us something unique — where vine maturity, soil and climate combine to create something distinctly CedarCreek. We ferment and age some of our Viognier in a 660 litre concrete fermenter we call “The Egg.” Because concrete is porous, it acts like oak and allows the wine to breathe, which concentrates the flavours beautifully. But concrete is neutral, so imparts no flavour of its own allowing the character of the fruit to shine. You can taste the unique contribution of “The Egg” in every glass. On that, you have our word.
The architecture of Le Corbusier. Who also had a deep love of concrete.
Fermentation: 45 days in concrete eggs, French oak barrels and foudre
7 months on lees in concrete eggs, neutral French oak barrels and foudres
Date: 17 May 2016
Honeysuckle.
Fresh, just-picked apricot.
Sablefish. Poached in olive oil. With capers and thyme.
