Viognier is a rare variety from the Rhone Valley, France. It likes the sun and needs to be fully ripe to express the exotic flavours of the grape. They have planted Viognier on North facing slopes to maximize sun exposure and the site is protected from the cooling Southerly breezes. It is the hottest terroir on Excelsior. They only start picking when the grapes taste like apricots. Grapes are harvested by hand for greater quality control.

The wines are immediately destemmed and cooled. Skin contact was maintained for 4 hours, and then the grapes were carefully pressed in order to avoid bitter phenols, something that can really hamper Viognier. The wine was then cold-fermented for 15 days at temperatures of 15° Celsius. Lees contact was maintained for 3 months in order to give greater fullness to the final wine. After fermentation a late harvest Viognier portion was blended back into the wine for further richness.

The farm has 220ha (550 acres) planted with noble cultivars such as Sauvignon Blanc, Chardonnay, Shiraz, Merlot, and Cabernet Sauvignon. There are also small plantings of blending cultivars like Petit Verdot, Malbec, and Viognier. The aim is to produce full-bodied wines that display intense fruit. They achieve this by using strict vineyard practices to ensure a healthy, well-ripened crop. The grapes are harvested by hand, allowing greater quality control and optimal ripeness. Low-yielding vines produce very concentrated fruit, resulting in fresh and zesty whites and deep-coloured intense reds. The weather is moderate, with hot days and cool oceanic breezes in the afternoons and evenings. These temperature fluctuations provide very healthy ‘veraison’ (colour change and even ripening). Additionally, they cultivate 45ha (110 acres) of citrus, with 21ha (50 acres) dedicated to an empowerment project for their 80 employees, all of whom live on the estate. As winemaking pioneers in the region, we have introduced innovative practices such as drip irrigation to the South African wine industry. Furthermore, they are 50% solar powered, which is uncommon in the wine industry.

Tender juicy Cordon Bleu with Almondine sauce.