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
