Viognier

This Viognier pairs well with complex flavors, including spicy or curried shellfish dishes, and cuisines such as Indian, Thai, or Vietnamese.

Babylonstoren is one of the oldest Cape Dutch farms, set at the foot of Simonberg in the Franschhoek wine valley. It has a fruit and vegetable garden of beauty and diversity, unique accommodation, fine food and wine, and evokes a sense of wellbeing. Our wines are produced in a state-of-the-art winery and are made to showcase the soils and climate where their grapes are grown. The Tasting Room sits adjacent to the Wine Cellar, offering views of the conical Babylonstoren hill, Simonsberg and the Banghoek Mountains. We have about 94 hectares (232 acres) under vine and produce 13 different grape varieties, with our highest vines – pinot noir and chardonnay – lying against Simonsberg at some 600 metres above sea level. Led by cellar master Charl Coetzee and winemaker Klaas Stoffberg, the farm’s 2011 harvest led to the first bottling of wine under the Babylonstoren label.

The grapes for this Viognier are sourced from vineyards located in the Western Cape region of South Africa. The vines are planted in well-drained soils, benefiting from the region's Mediterranean climate, which contributes to the development of the fruit's aromatic profile.

Aged for seven months, with 70% in stainless steel tanks and 30% in second-use French oak barrels, contributing to a rounded creaminess in the mouthfeel.

The winemaking process involves fermenting 70% of the Viognier in stainless steel tanks, where it remains on the lees for seven months to enhance its texture and complexity. The remaining 30% is fermented and matured in second-use French oak barrels for the same duration, imparting subtle oak nuances to the wine. After maturation, the components are blended before bottling.