Alkoomi Vineyards & Winery
The Alkoomi vineyard is located only 80kms inland from the Southern Ocean, resulting in good winter rains and dry ripening months. Summer days and evenings are cooled by fresh sea breezes, enabling ideal slow ripening of grapes. This climatic pattern is very similar to that of the best Bordeaux vintages.
The property includes large areas of suitable soils and aspects. From the initial planting of about one hectare, the area under vine has been expanded throughout the 1980s and ‘90s and expansion of the vineyard has continued steadily over the next decade.
Alkoomi uses water supplied from on-site dams efficiently to prevent vine stress during extended dry periods without sacrificing the naturally low yields that produce concentrated flavours.
The vines are all pruned by hand. Machine harvesting occurs in the cool of the morning, usually starting at 2.00am, to ensure that grapes arrive at the winery in top condition.
The winery is completely self-contained, including bottling, labelling and packaging. All processing equipment – presses, fermentation, oak barrels and stainless steel tanks – is modern and maintained in outstanding and clean working order.
2016 SHIRAZ VIOGNIER
The estate grown Shiraz and Viognier fruit was harvested and co - fermented to ensure seamless integration of the floral lift, colour enhancing and fine powdery tannins of the Viognier with the spice, colour , intensity and structure of the Shiraz fruit. The wine then matures for 18 months in French oak hogsheads prior to bottling.
An extremely dry winter was followed by a warm growing season with intermittent and timely rainfall resulting in vines producing low yields of intensely flavoured fruit.
Deep crimson with purple hues. Lifted notes of violets, black pepper and cherries. Medium to full bodied with intense flavours of black cherries, spice and a savoury tannin profile with a juicy cool climate acidity on the finish.
Cellaring: Although ready to drink now , this wine has the structure and intensity to develop more complexity with careful cellaring over the next five to eight years. Alcohol: 14.5%