A beautifully styled Viognier showing citrus and melon aromas, layered with enticing notes of stone-fruits. A full mid -palate of peaches, white stone fruits and citrus envelop the succulent texture and complete the lingering, zesty aftertaste. A wine full of finesse.
Big open skies, arid deserts, the vast flowing landscape, with its unforgiving climate and rugged bush vines, this is wild country, this is Swartland. The contrast with manicured Constantia and oh-so-cool Stellenbosch couldn't be greater. But right now, Swartland is the most exciting wine region in South Africa. A new wave of winemakers are making ground-breaking wines from Rhône varietals and it is part of a revolution that has got everybody talking. The Swartland Winery is producing iconic and award winning wines in this fashionable and dynamic region, so we have joined forces with them to create a unique, distinctive and expressive wine range that has been masterfully blended for the UK palate. We think something this good, is definitely worth talking about!
The Swartland name originates from a description of the indigenous "renosterbos" or rhino bush, which appears to turn black, ("Swart" in Afrikaans), during the summer months. This hot, dry climate has an average temperature range of 25°C to 35°C and an annual rainfall of 450 mm and 600mm, but the altitude of these vineyards creates a cool oasis in this arid landscape. Minimal intervention and environmentally friendly farming practices are paramount. Sowing cover crops between the vines provides protection from the winter rains and also maintains the valuable mineral content, nutrients and moisture during the hot summers. 80% of the vineyards are small bush vines with an average yield of six tonnes per hectare; the quality of fruit is exceptional. The soil types vary, but Malmesbury Shale dominates, with small patches of granite and Table Mountain sandstone. The gravel sub-structure of the soil promotes good moisture retention, essential in this hot, dry climate.
The fruit was harvested from a single vineyard at optimal phenolic ripeness. The grapes were crushed and the juice was fermented in second and third fill French oak barrels. The wine was left on the lees for 60 days, adding texture and complexity to the palate; it was then racked and transferred back to the barrels for further ageing for six months, before being filtered and bottled.
Light lunches, fresh sushi or shellfish dishes or cheese platters.
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
Be the first to Write a Review for this item!