IN THE VINEYARD:

The fruit for this wine was mainly sourced from the Fairview farm on the slopes of Paarl Mountain, grown on decomposed granite soils. Supplementary Grenache Blanc is from vineyards in the Piekenierskloof mountains, near Citrusdal.

HARVEST DATE: First three weeks of February 2010

BLEND:

Viognier 68%
Roussanne 17%
Grenache Blanc 15%

WINEMAKING:

Grapes are picked once optimal ripeness has been reached. Most of the Viognier was whole bunch pressed, while the other varietals were destalked and lightly crushed. All wines were cold fermented in stainless steel tanks. After fermentation the individual components were left on their gross lees briefly prior to racking, blending and bottling for early enjoyment.

WINEMAKERS COMMENTS:

This is the first time that the majority of the grapes are from our farm, showing that the new varieties planted are adapting well. We have been planting Roussanne and Grenache Blanc over the past few years and this first experience is encouraging.

TASTING NOTE:

Intense aromas of soft pear and litchi accompanied by floral notes and coconut hints. A rounded palate shows rich apricot and marzipan with a slight oily texture on the finish, balanced well by fruit-driven freshness.

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Wine Spectator score: 89 points

Issue: June 2009

Find out more about Goat-Roti Syrah Viognier 2007.

IN THE VINEYARD

The fruit for this wine is sourced from a number of vineyards in the Western Cape. Viognier is predominantly from vineyards on the slopes of Paarl mountain, grown on decomposed granite soils. Grenache Blanc is from vineyards in the Piekenierskloof mountains, near Citrusdal. Roussanne is from a trellised vineyard in the Agter-Paarl.

HARVEST DATE

First three weeks of February 2009

WINEMAKING

Grapes are picked once optimal ripeness has been reached. Most of the Viognier was whole bunch pressed, while the other varietals were destalked and lightly crushed. All wines were cold fermented in stainless steel tanks. After fermentation the individual components were left on their gross lees for three months prior to racking, blending and bottling for early enjoyment.

WINEMAKERS COMMENTS

This is the first time that we have harvested Roussanne and this varietal has brought a lovely character to the wine. We have been planting Roussanne over the past few years and this first experience is encouraging. I am looking forward to the variety playing more of a role in the future.

TASTING NOTE

Rich aromas of peach and pear with floral fragrance and citrus. Mouthfeel has richness, and fruit flavours follow through from the nose with honeysuckle on the finish.

Wine of Origin Western Cape

IN THE VINEYARD

The fruit for this wine is sourced from a number of vineyards in the Western Cape. Viognier is predominantly from vineyards on the slopes of Paarl mountain, grown on decomposed granite soils. Grenache Blanc is from vineyards in the Piekenierskloof mountains, near Citrusdal. Roussanne is from a trellised vineyard in the Agter-Paarl.

HARVEST DATE

First three weeks of February 2009

WINEMAKING

Grapes are picked once optimal ripeness has been reached. Most of the Viognier was whole bunch pressed, while the other varietals were destalked and lightly crushed. All wines were cold fermented in stainless steel tanks. After fermentation the individual components were left on their gross lees for three months prior to racking, blending and bottling for early enjoyment.

WINEMAKERS COMMENTS

This is the first time that we have harvested Roussanne and this varietal has brought a lovely character to the wine. We have been planting Roussanne over the past few years and this first experience is encouraging. I am looking forward to the variety playing more of a role in the future.

TASTING NOTE

Rich aromas of peach and pear with floral fragrance and citrus. Mouthfeel has richness, and fruit flavours follow through from the nose with honeysuckle on the finish.

VARIETIES

Viognier    54%
Grenache Blanc    40%
Roussanne    6%

IN THE VINEYARD:

The fruit for this wine was mainly sourced from the Fairview farm on the slopes of Paarl Mountain, grown on decomposed granite soils. Supplementary Grenache Blanc is from vineyards in the Piekenierskloof mountains, near Citrusdal.

HARVEST DATE: First three weeks of February 2010

BLEND:

Viognier 68%
Roussanne 17%
Grenache Blanc 15%

WINEMAKING:

Grapes are picked once optimal ripeness has been reached. Most of the Viognier was whole bunch pressed, while the other varietals were destalked and lightly crushed. All wines were cold fermented in stainless steel tanks. After fermentation the individual components were left on their gross lees briefly prior to racking, blending and bottling for early enjoyment.

WINEMAKERS COMMENTS:

This is the first time that the majority of the grapes are from our farm, showing that the new varieties planted are adapting well. We have been planting Roussanne and Grenache Blanc over the past few years and this first experience is encouraging.

TASTING NOTE:

Intense aromas of soft pear and litchi accompanied by floral notes and coconut hints. A rounded palate shows rich apricot and marzipan with a slight oily texture on the finish, balanced well by fruit-driven freshness.

Most of the fruit is from trellised vineyards on Fairview with supplementary drip irrigation, planted on decomposed granite soils. Supplementary fruit is from unirrigated bushvines in the Swartland, and from an old bushvine vineyard in the Piekenierskloof near Citrusdal.

HARVEST DATE: 2nd and 3rd week of February 2010

WINEMAKING:

The different varietals were harvested ripe and lightly crushed. The juice was drawn off the grapes (aside from the Gamay Noir) after 6 to 12 hours of skin contact depending on the varietal and colour extracted. Approximately 100 – 200 litres of juice per ton was drawn off and fermented separately. Gamay grapes were whole bunch pressed. All the juice was settled and cold fermented at 14°C.

BLEND:

Syrah 40%
Grenache 31%
Gamay Noir 17%
Mourvèdre 12%

WINEMAKER’S NOTES:

Although Rosé is often seen as being fun and easy drinking, it can be one of the more rewarding wines to make. When making rosé in the traditional saignée method, with the various components and the final blending , the wine requires a lot of individual attention.

TASTING NOTE:

Bright colour in the glass, with delicate aromas of red fruit and berry. The entry on the palate is slightly sweet and fruit-driven, finishing on an intense yet refreshing note. Surprisingly complex with a lingering aftertaste.

IN THE VINEYARD

The grapes were harvested from vineyards in the Paarl and Swartland regions. Most of the fruit is from trellised vineyards on Fairview with supplementary drip irrigation, planted on decomposed granite soils. The Swartland fruit is from unirrigated bushvines.

HARVEST DATE

2nd and 3rd week of February

WINEMAKING

The different varietals were harvested ripe and lightly crushed. The juice was drawn off the grapes (aside from the Gamay Noir) after 6 to 12 hours of skin contact depending on the varietal and colour extracted. Approximately 50 to 100 litres of juice per ton was drawn off and fermented separately. Gamay grapes were whole bunch pressed. All the juice was settled and cold fermented at 14°C.

WINEMAKER’S NOTES

Although Rosé is often seen as being fun and easy drinking, it can be one of the more rewarding wines to make. It is a labour intensive wine when made in the traditional saignée method, with the various components and the final blending requiring a lot individual attention.

TASTING NOTE

Deep, vibrant colour, with aromas of strawberries and red fruits. The palate shows zesty ripe fruit, with a clean, crisp dry finish.

VARIETIES

Syrah 50%
Mourvèdre 25%
Gamay Noir 15%
Grenache Noir 10%

Most of the fruit is from trellised vineyards on Fairview with supplementary drip irrigation, planted on decomposed granite soils. Supplementary fruit is from unirrigated bushvines in the Swartland, and from an old bushvine vineyard in the Piekenierskloof near Citrusdal.

HARVEST DATE: 2nd and 3rd week of February 2010

WINEMAKING:

The different varietals were harvested ripe and lightly crushed. The juice was drawn off the grapes (aside from the Gamay Noir) after 6 to 12 hours of skin contact depending on the varietal and colour extracted. Approximately 100 – 200 litres of juice per ton was drawn off and fermented separately. Gamay grapes were whole bunch pressed. All the juice was settled and cold fermented at 14°C.

BLEND:

Syrah 40%
Grenache 31%
Gamay Noir 17%
Mourvèdre 12%

WINEMAKER’S NOTES:

Although Rosé is often seen as being fun and easy drinking, it can be one of the more rewarding wines to make. When making rosé in the traditional saignée method, with the various components and the final blending , the wine requires a lot of individual attention.

TASTING NOTE:

Bright colour in the glass, with delicate aromas of red fruit and berry. The entry on the palate is slightly sweet and fruit-driven, finishing on an intense yet refreshing note. Surprisingly complex with a lingering aftertaste.