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Goats do Roam White 2011

Other White Blends from South Africa
  • W&S91
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Winemaker Notes

Floral notes of peach blossom. Light apricot with pear drops on the palate. A rich palate balanced well by fruit driven freshness.

Viognier 56%, Roussanne 24%, Grenache Blanc 20%

Critical Acclaim

W&S 91
Wine & Spirits

There's loads of fresh detail in this Viognier dominated blend from Fairview vintner Charles Back. A lemon thyme and green olive brightness lifts its buxom some core of pair fruit while salty honeycomb and macadamia nut undertones keep it savory. its richness, which derives from three months of gross lees rather than from any oak treatment, calls for hearty fare be fatty tuna or pork chops. Best Buy.

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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.

Famous for its food-friendly, approachable wines and their storied history...

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Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness...

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

CWM7X0111_2011 Item# 117239

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