Winery MassaiViognier
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Viognier from the Winery Massai
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viognier of Winery Massai in the region of Western Cape is a powerful.
Wine flavors and olphactive analysis
On the nose the Viognier of Winery Massai in the region of Western Cape often reveals types of flavors of grapefruit, tropical or citrus and sometimes also flavors of apples, peach or butter.
Food and wine pairings with Viognier
Pairings that work perfectly with Viognier
Original food and wine pairings with Viognier
The Viognier of Winery Massai matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of fricadella, salmon in foil in the microwave or curried veal roulades.
Details and technical informations about Winery Massai's Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Viognier from Winery Massai are 2019, 2017, 2015, 2012 and 2018.
Informations about the Winery Massai
The Winery Massai is one of of the world's greatest estates. It offers 9 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
