Stone fruit, subtle. More intense on the palate than on the nose, with apricot and citrus notes, creamy and broad yet utterly fresh on the palate. One of the freshest Viogniers I have tasted for a while even though the fruit is fully ripe. Fine chalky texture at the end. 2019 – 2023 17 Julia Harding MW
Sam O’Keefe’s second tier Viognier is sourced from two growers in Elgin, rather than her own vineyards in Greyton. Aged in 10% new wood, it’s a stylish, creamy, well-judged white that retains freshness in a grape that can lack acidity. Peach, crème fraîche and vanilla spice combine on the palate in this concrete egg and barrel-fermented white. 2019-23 93/100 Tim Atkin MW
2018 saw drought conditions, which limited incidences of pests or disease. The Lismore vines are dry farmed and with below average rainfall in the region, the microclimate of the Lismore vineyard, which is close to the mountain, came into its own and produced enough water to relieve the parched earth. Despite frost and snow at the beginning of spring, the vines rallied and produced good coverage for berry formation due to the subsequent warm, dry weather and sufficient water supply during flowering. Small berries were produced at harvest with excellent colour and flavour concentration.
This Viognier is a reflection of Samantha’s obsession with how the special soil, climate and a mysterious sense of place come together to produce an extraordinary wine that tells you its story. The vines are grown on rose-quartz soils in Elgin, which is a cool, high altitude plateau. The region offers a lengthened ripening period which brings the grapes late into season- often three to four weeks later than traditional wine growing areas in South Africa. This provides the opportunity to develop deep complexity and concentration.
The grapes were picked and whole bunch pressed, slowly extracting the juice at a rate of 550 litres per tonne. The juice was settled for 48 hours and was racked into a combination of seasoned 225 litre Burgundian barrels and three new 500 litre oak casks for barrel fermentation and maturation. The wine was left on the lees for eight months, with regular “bâtonnage” (lees stirring) for the first two months. Tasting Note This expressive, barrel-fermented Viognier seduces you with the beautiful perfume of honeysuckle and orange blossom and a textured palate of apricot, kiwi and pineapple. A sensual and exotic experience.
Grape Viognier 100%