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Goats do Roam Goat-Roti 2004

Rhone Red Blends from South Africa
  • WS88
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Winemaker Notes

The council of Billy goats convened-bearded and wise elders grumbled. Their position had been challenged by the popularity of Goats do Roam, the exuberant wines created by the frisky and youthful members of the flock. And so an edict was issued-go out into the vineyards. Sniff out the finest fruit. Create a wine befitting our status-or risk a roasting. The elders rose to the occastion with a selection that includes Shiraz, Mourvedre and Viognier. Goat Roti-a wine with a bouquet of rich fruit and warm spices. The elders are well pleased.

Critical Acclaim

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Goats do Roam

Goats do Roam

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Goats do Roam, , South Africa
Goats do Roam
Respected South African winery Fairview owner/vintner Charles Back has built what started as a single red blend named Goats do Roam into a full-fledged wine company offering a range of top-quality, blended wines widely available throughout the wine-drinking world. The Goats do Roam brand is, in fact, the single-biggest selling South African wine label in the United States. Fruit for the wines is sourced from vineyards in the Paarl, Malmesbury and Stellenbosch areas, where Back owns farms or buys fruit from selected wine growers. No matter what their origins, grapes are selected based on the basis of inherent fruit quality and flavor characteristics required for each respective blend in the range.

The grapes are vinified in Fairview’s cellar in Paarl by Charles Back and resident winemaker Anthony de Jager, also responsible for the Fairview range. For all the light-hearted sense of fun evident in the labelling and branding of the Goats do Roam range, the wines themselves take a serious approach to quality. The style is modern, fruit-rich, with intelligent use of wood for either fermentation and/or maturation in small French and American oak barrels. The range is predominantly red, complemented by selected whites and a rosé and covering tastes from those that call for a wine with complexity and cellaring potential to those that require early drinking.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

PIN22273_2004 Item# 86830

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