Beryl Back

This wine is a super partner to our local food, especially seafood but also Asian inspired dishes.

First and foremost Fairview is a working farm housing a collection of micro-businesses all sharing in a common goal – to create artisanal and sustainable produce with a focus on fine wine and cheese. We’ve been caring custodians of our land since 1693 and invite you to come and visit us and see for yourself how our farm operates supports the environment and contributes to a more holistic lifestyle. Everything we do is driven by our philosophy of being honest honouring our heritage and ensuring that ingenuity perpetually flows from our soils and cellars and straight into the heart of your relationship with us. After all at Fairview we do things differently.

Each component is selected from only the best quality blocks on the Fairview farm. The Chenin Blanc, Viognier, Roussanne grapes are all from trellised Fairview vineyards, planted in rich decomposed granite soils on the slopes of Paarl Mountain. The Chenin Blanc and Roussanne vineyards are all south facing blocks planted high up on the Paarl Mountain slope, just below the Paarl Mountain Reserve. The Viognier is planted lower down, just below the original manor house.

All of the grape varieties are treated individually with basic winemaking intervention. The aim is to highlight the true expression of these cultivars in its terroir. We select each component based on merit and our final blend tells the story of our labour of love from our favourite vineyards on the property. The Chenin Blanc component is made in three distinct styles from the same block, showing off the versatility of the grape. The first component is cold fermented in stainless steel tank and allowed to age on the fermentation lees for 10 months. The second component is Chenin Blanc in clay amphorae and the third component is fermented naturally in French oak barrels. The Viognier grapes were hand-picked and whole bunch pressed. 50% was wild fermented in 2nd and 3rd fill French barrels, without settling the juice prior to fermentation. The other half was settled, inoculated and cold fermented in stainless steel tanks. The Roussanne was fermented in stainless steel adding pretty floral aromas and richness to the palate. After 10 months maturation on the lees in French oak barrels, tank, and clay amphora the wine was carefully selected, blended and allowed to naturally stabilise as far possible.