Alinea Mixed Case November 2025

This Viura (Macabeo) originates from a unique, drought-resistant vineyard established in 2011 in the Simonsberg-Paarl region on decomposed granite soils, making it one of the few sites for this variety in South Africa.

The winemaking focused on expressing the site and variety: whole bunches were gently pressed before the juice settled overnight, then spontaneously fermented in 500L French oak barrels. The wine matured on its fine lees for ten months with bâtonnage, enhancing the characteristic texture that defines this variety.

“Grapes from a Simonsberg-Paarl vineyard. Spontaneously fermented and matured for 10 months in old 500-litre barrels. The nose shows subtle notes of mandarin, peach, earth and a touch of reduction. The palate is textured rather than overtly fruit – rich and full of flavour with moderate aciditiy.” - Christian Eedes, Winemag.co.za

The 2023 vintage of a Simonsberg-Paarl Grenache, from a vineyard established in 2018 on clay and iron-rich Tukulu soils. The growing conditions for this vintage featured a dry and warm winter, which naturally contributed to smaller berries and exceptional flavour concentration and intensity.

Harvest was in mid-February, and winemaking: whole bunches were crushed underfoot and underwent a 21-day period of skin contact, with wild yeast fermentation. Foot stomping was meticulously performed, twice daily during the initial and final stages of fermentation, and thrice daily at the peak. Following pressing, the wine was aged for nine months in 400L French oak casks before bottling.

This wine is from the high-altitude Citrusdal Mountain district, specifically the Piekenierskloof ward, where the vineyard was planted in 2012 on Table Mountain Sandstone soils at approximately 750m above sea level. This high altitude promotes slow ripening, leading to an elegant and refined wine, and the vintage was exceptional with low yields contributing to extremely high quality.

The winemaking process: whole bunches were crushed underfoot and underwent wild yeast fermentation with a prolonged 28 days of skin contact. Foot stomping was performed twice daily during the initial and final stages of fermentation and thrice daily during its peak. The wine was gently pressed and subsequently aged for nine months in 400L French oak casks before bottling.

”From a Piekenierskloof planted in 2012. 100% whole-bunch fermented. Matured for nine months in an old 400-litre barrel. Strawberry, red currant, orange, rose, fynbos and garden herbs on the nose. Lean, fresh and tannic, a compelling bittersweet quality to the finish. 94/100” - Christian Eedes, Winemag.co.za