Spier is one of the oldest wine farms in South Africa with a recorded history dating back to 1692.
Today they have embraced many modern approaches and aim to minimise the impact of their activities on the environment. They are a Champion member of the Biodiversity and Wine Initiative, organically certified and Fair Trade accredited.
Wherever possible, Spier look for ways to support local industry and communities. They support local communities through the Treepreneur Project which encourages people in impoverished communities to grow trees in exchange for essential goods.
Grapes for the Signature Sauvignon Blanc are hand harvested from selected vineyard blocks and taken to the cellar where they are de-stemmed, slightly crushed and given a short skin contact before being pressed. Fermentation is temperature controlled in stainless steel vats followed by ageing on the fine lees for another three months to give extra body and elegance. This wine is not oaked.
Pale straw in colour with a greenish hue. Intense aromas of gooseberries, passion fruit, green and yellow peppers and hints of tropical fruit on the nose. Medium bodied good balance between fruit and acidity on the palate.
All grapes are carefully sorted to ensure quality.
Fermentation is in temperature controlled stainless steel after which the wine is transferred to old 300 litre French oak barrels. The wine spends a total of 11 months in barrel, after which it is bottled.
Colour: A ruby red colour.
Nose: An elegant fruit profile on the nose includes cherries, subtle raspberry and spicy black pepper.
Palate: All this is nicely supported by refined tannins and a soft finish.
Fairview is situated on the lower slopes of Mount Paarl, which is more sheltered from the moderating maritime influence than nearby Stellenbosch. Vines were planted here as early as 1699. The property was bought by the grandfather of current owner, Charles Back, in 1937.
Fairview has a reputation for consistent quality across a range of innovative styles, using both classic and unusual varieties. The Fairview estate now has a total of 586 hectares of vineyard over four appellations: Paarl (350 hectares), Swartland (115 hectares), Darling (86 hectares) and Stellenbosch (35 hectares). This vineyard ownership in so many different regions allows Charles to produce a wide range of wines, from grapes grown in optimal conditions.
Grapes for this Sauvignon Blanc were grown on unirrigated vineyards in Darling. The grapes were machine harvested from very early in the morning, arriving at the cellar before sunrise to be fermented in stainless steel tanks. The wine was left on its fine lees after fermentation, prior to blending and bottling.
Pale lemon in the glass. Tropical notes of ripe melon on the nose. With a lively minerality and fresh acidity, the palate is filled with flavours of the tropics. The wine has a full, rich and textured mouthfeel with a fresh finish.
At Vergelegen all grapes are handpicked followed by storage in a refrigerated container at -20°C for 48 hours. The cool grapes (8-10°C) are then carefully sorted before de-stemming and temperature controlled fermentation The young red wine is then macerated on the skins for a further 4-7 weeks before going into barrel for 15 months.
Bright dark red with claret-like aromas of black and redcurrant, coffee, tobacco, mocha and oak. Mid-weight in body with richness and a firm spine of gentle acidity and soft tannins to balance the intense berry and spice flavours.
The grapes for this premium Sauvignon Blanc were all from Vergelegen’s own vineyards.
Grapes from the selected vineyards were hand harvested at peak ripeness and transported to the Vergelegen cellar for temperature controlled fermentation. Musts and finished wines were kept in contact with their lees by stirring at least once daily to intensify the fruit flavour of the finished wine.
Sauvignon Blanc 95%, Semillon 5%.
Pale, bright, green-tinged yellow. Pure, vibrant aromas of lime, gooseberry, white pepper and quince. Shows lovely elegance with the acidity balancing perfectly with the ripe fruit.
Growing fine wines on the Meerlust Estate, situated fifteen km south of Stellenbosch, has been part of the Myburgh family tradition for eight generations, beginning in 1756.
The first owner of the property, a German immigrant named Henning Huising, recognized the beauty and potential of the area and settled here in 1693. He named his new-found home “Meerlust”, meaning “pleasure of the sea” – the site is on a granitic outcrop only 5 km from False Bay, and in the warm summer months the vineyards are refreshed by ocean breezes and evening mists which roll in from the coast.
A blend of Merlot 52%, Cabernet Franc 27%, Cabernet Sauvignon 12% & Petit Verdot 9% from younger vines on the estate.
The wine has an intense, dark purple colour with a violet rim. The nose is powerful with aromas of cassis, plum, and spice. On the palate the wine is medium-bodied with intense flavours of blackfruit, vanilla and dark chocolate. The tannins are soft and silky, the acidity fresh, The wine has a persistent and long-lasting aftertaste.
Drinking very well now, but with the potential to age for 10+ years.
This tiny, tree-lined vineyard is tucked away in the upper valley of the farm. A hidden corner, protected from harsh sunlight and extreme temperatures allowing the grapes to ripen slowly. These moderate temperatures help preserve the grape’s natural acidity and fresh citrus aromas. The yields are kept low to eliminate stress in the vine and ensure good, uniform ripeness.
All grapes are picked at optimum ripeness in the early hours of the morning. They are then packed into a cold room to be chilled further for processing the following day.
The juice is sent directly to 500-litre French oak barrels where spontaneous wild yeast fermentation takes place. No sulphur is added and the wine typically undergoes partial malolactic fermentation.
The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends a total of 12 months in barrel before being bottled.
Lemon and pale straw in colour the nose has an inviting nose of honeyed citrus, potpourri and peach. The palate has candied orange peel and ginger and a hint of honey. The flavours are vibrant and the finish long and intense.
This wine is made from a single block and much of this wine is quite literally made in the vineyards.
The process begins by crimping the stems of the grapes. This crimping process stops the supply of water to the bunch, causing the berries to dessicate on the vine. Crimping is done before the grapes are fully ripe and still high in natural acidity. The crimping process therefore concentrates both the sugar and the acidity of the berries and is allowed to continue for one week only.
The grapes are then harvested and placed on beds of straw in wooden sheds. The straw helps disperse moisture and prevent rot. It is important that there is good ventilation during the drying phase. This raisining process takes approximately 10 days.
The grapes are destemmed and crushed, but because they are dry, almost no juice is released. In order to extract all the sugar and as much of the juice as possible, the wine is allowed to begin fermenting on the skins before being pressed. This pressed juice is sent directly to barrel to complete its fermentation.
Fermentation stops naturally when the combination of high acidity, increasing alcohol and concentrated sugar finally becomes too much for the yeast and they die. The wine is aged for one year in old French oak before it is bottled and matured before release.
Bright with a light amber colour, the nose shows soft peach aromas, fresh pineapple and ripe apricot. The palate is sweet but cut by tangy acidity.
“From these Elysian fields used to come one of the very greatest wines in the world – the legendary Constantia,” writes Hugh Johnson, “Constantia was bought by European courts in the 18th and 19th Centuries in preference to Yquem, Tokay, Madeira…”.
100% Muscat de Frontignan.
A rich, dark golden honey colour with intense perfumed nose of complex spice, cloves and vanilla. Developed secondary flavours of orange marmalade and dark chocolate. An intriguing and ever-evolving wine. The bold, sweet palate is perfectly balanced by tight acidity which results in a long-lingering honeyed finish.
The wine has the potential to age for 20 years +.
Copyright 2014 | Richard Granger Fine Wine Merchants