Winemaker Notes
This aromatic white blend is made from a single vineyard block which consists of 4 different grape varietals. The grapes were planted with the specific intention of creating this unique blend. Roussanne and Viognier add richness and texture, while Chenin Blanc and Verdelho add bright fruit and acidity. The wine is delicately oaked, and handled as carefully and naturally as possible.
Blend: 41% Roussanne, 38% Chenin Blanc, 14% Viognier, 7% Verdelho
Professional Ratings
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Wine Enthusiast
The winemaker made this wine with a holistic approach, finding a good balance among four grape varieties. This is a blend of 41% Roussanne, 38% Chenin Blanc, 14% Viognier and 7% Verdelho. It exhibits aromas of lemon, herbs and hints of vanilla. High acidity backs the citrus palate, while subtle notes of toasted oak and grass mingle in the finish.
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Wine Spectator
A vivacious white, with ripe green melon and honeysuckle notes backed by crackling acidity. Light- to medium-bodied and finely meshed, with a salty underpinning and accents of mandarin orange, fresh tarragon and graham cracker.
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.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.