Viognier

Delicious with spicy foods which dont contain too much chilli

Nestled between Elim and Cape Agulhas and just 9km from the sea lies the secluded Strandveld Vineyards. This wind-swept winery derives its name from the belt of land which spans the tempestuous tip of Africa’s southernmost coastline. At almost 35 degrees below the equator this part of our fair Cape is characterised by severe winds billowing mist and below average temperatures. A unique combination of maritime climate alternating sites and diverse soil types work together to create the terroir which distinguishes the wines of Strandveld Vineyards. It was in 1488 that Bartholomeu Diaz and his team of Portuguese sailors first laid eyes on this corner of the continent. Centuries later similarly intrepid explorers in their infinite wisdom realised the potential such a richness of environment could produce. Inspired by these individuals it was in 2001 that a group of enthusiastic wine lovers turned to the original navigation maps to seek out potential new vineyard sites equally undeterred by the fierce storms and blustering gales that now give rise to the characteristic grapes and consequentially distinctive Strandveld Vineyards wines.

The winter of 2022 was quite normal. Spring was good for us with less rain and wind in Oktober and November. This created optimal condition during the flowering season, the result our biggest harvest ever (5.7t/ha). Rain in December created high risk conditions for Downey mildew and with all the follow up rain in February we had our hands full to keep infection under control, Our Viognier grapes loved the cool weather in February, and we could pick ripe with lower sugar level. Grapes were picked from the end of February to the 3rd of March. It is exciting to see our younger vines planted in 2017 and coming into full production and then see the impact on our final cuvee, indeed very promising.

Barrel matured for 9 months in 100% French oak.

The viognier grapes were destemmed and left overnight for skin contact before pressing, the juice was barrel fermented with the native yeast we have in our cellar.