Wines of Western Cape.
Part of the wine was barell-fermented, with the rest being fermented in stainless steel.
Medium yellow in the glass.
A creamy nose, with a bit of peach and a hint of honey.
Rather creamy and thick in the mouth, peach, lemon, pear and orange, peppery, again just a hint of honey. A tart-bitter finish, with an odd chemical-like taste.
Was quite surprised at how low-key and restrained this wine was, given the producer and given the grape he was working with. In my experience, Viognier is quite an outgoing grape, but this wine was rather un-exciting.