Winemaker Notes
The wine appears light golden straw in color. The nose is lively and inviting, with
attractive aromas of yellow apple, ripe lemons, greengage and lemon verbena and gentle whiffs of clove, nutmeg and ginger creating complexity. The slight spicy notes and citrus character of the nose follow through onto the palate with flavors of Cape gooseberry, white peach, fresh pineapple, and a hint of lemon curd. The mid-palate is smooth, round and fleshy, although also very focused. The wine is medium to full-bodied, with integrated acidity and the subtle touch of oak adding to its great balance. Lemongrass and angelica linger on a fresh finish.
Blend: 39% Viognier, 38% Chenin Blanc, 23% Grenache Blanc
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Originally named Franschhoek meaning the “French Corner” because it was home to the influx of French Huguenots, today the valley contains many historic cellars and is an important tourist location because of its proximity to Cape Town.
This valley falls to the southeast of Paarl and is enclosed on three sides by towering mountains. Streams from the slopes flow down to the valley floor, converging to form the Berg River. The area excels in the production of full-bodied reds.