A single varietal and vineyard Viognier from False Bay. A delightful wine showing intense florals, luscious fruit flavors and surprisingly crisp finish.
Chris’ style in the cellar aims to create a wine that is both a true expression of the fruit and a showcase of the terrior. Using both modern and traditional winemaking methods helps him acheive balance between the fruit and the terrior.
Stellenbosch WO.
Christian Eedes, Winemag:
“Honeysuckle, yellow apple, peach and some leesy complexity on the nose while the palate is nicely contained and rather less blowsy than wines from this variety can often be – good fruit concentration and punchy acidity, the finish savoury. Harmonious and layered.
93pts”
Christian Eedes (Winemag): “Grapes from Stellenbosch. 20% whole-bunch fermentation. 30% matured in clay. The nose is still rather primary but pretty with notes of strawberry, cranberry, raspberry, rose and white pepper while the palate shows pure fruit, zippy acidity and powdery tannins. Lovely clarity and plenty of refreshment factor. 92/100.”
Bright red fruit notes with crushed black berries and spices. Fresh and dried herbs and a fine, detailed tannin structure.
Intense and distinctive wild flowers, oatmeal, lemon-cream and oyster shell. Mineral, textured and long.
The marquis wine from The Foundry and a multiple Platter’s 5 Star winner.
The grapes are sourced from a vineyard next to The Foundry’s home farm in Voor Paardeberg and managed by Chris Williams. Grown on Malmesbury shale and decomposed granite, these trellised vines allow us to precisely manage the canopy to enhance fruit, complexity and balance.
Hand harvested and cooled overnight, this was whole-bunch pressed to restrain phenolics, yet was fermented with a high percentage of solids to give breadth and definition to the palate. 55 % was fermented in seasoned tight grain French oak Allier and Compiègne hogsheads and 45% of the wine in 500 and 1000 liter terracotta clay doliums preserving the crystalline purity and minerality of the wine before bottling after 7 months elevage on lees.
The Foundry Grenache Blanc 2021 has lifted floral aromas with hints of lemon cream and white stone fruit and an ethereal crushed rock minerality. The palate is linear and focused with clean grapefruit and quince fruit flavours, minerally mid palate with characteristic rich, fleshy mouthfeel and texture and has a long finish with a pleasant lingering pithiness.
The first Syrah from The Foundry home farm in the Voor Paardeberg planted in 2002. The vineyard is planted on low vigour, well drained, granitic origin soils with clay subsoil on a southerly slope.
These mature vines are naturally low-yielding. All damaged or unripe grapes were removed before harvest. The fruit was uniformly ripe and was picked on the basis of analysis, taste and vine physiology.
The grapes were partially destemmed and crushed directly into custom made 5 ton stainless steel fermenters. Approximately 40% of the bunches remained whole.
The cap was manually punched down twice a day at the beginning of fermentation and then pumped over for the remaining 3 days.
At the end of fermentation the wine was pressed and the wine aged in 70% seasoned French Allier and Compiègne barrels, and 30% in terracotta clay eggs and doliums.
The wine underwent natural malolactic fermentation in oak and clay vessels.
