Grape Varieties
We are completely focused, and only work with grape varieties suited to the climate and soils of our region.
RED:
Syrah (or shiraz) is
our focus. Revered for the esoteric wines it produces in the northern Rhone
regions of Côte Rôtie, Hermitage and Cornas, it is a versatile grape variety
that is starting to really prove itself in parts of the Cape (and especially
the Swartland). We love it for several reasons. It can be planted in many
different terroirs, and will perform well, but differently in each site. Its
complex tannins give velvety concentration and structure without having to be
picked over ripe. On the nose it can be spicy, perfumed and sexy, or dark and
brooding. It's a grape with personality, and we work with syrah vineyards from
the 3 main soil types of the Swartland to make this personality as complex and
interesting as possible and properly reflect what Swartland Syrah is all about.
WHITES:
Chenin Blanc
originated in the Loire Valley. Though its date of arrival in South Africa is
unknown (it may have been one of the first varieties to be grown in South
Africa by Jan Van Riebeeck in 1655, or may have been brought by the Hugenots in
1865), it has for ages been the most widely planted grape variety in
South Africa, with many blocks of gnarled old vines scattered throughout the
winelands today. Though not a Meditteranean variety, we have
found a couple of incredible parcels of old chenin in different parts of the
Swartland to work with. It is super versatile, and capable of
producing wines that vary widely in style depending on the climate, soil, and
winemaking style. Chenin forms the backbone of our white wine, around which other varieties are
blended to bring in complexity.
Grenache blanc originated in Spain (it still plays a role in Rioja
and Navarra), and spread to the South of France, where it is now widely
planted. Like Grenache Noir, it is drought resistant, vigorous, and ripens late in the season. Its fresh acids complement many of the lower-acid
white Rhone varietals. It produces straw-colored wines that are rich, with
crisp acidities. The nose has bright green apple and mandarin orange aromas,
with clean flavors of green apples, minerality and a touch of peach on the
palate, and a long, lingering finish. Although it can stand confidently on its
own, its crispness and long finish make it a tremendous blending component.
Clairette is one of
the oldest Southern French varieties, and is used in the sparkling wines of Clairette de Die, as well as
going into some of the best white, rosé and red wines of Southern France.
It is used to heat, and in South Africa ripens
late in the season at relatively low sugar levels. As a blending component, it
is useful to lower alcohol levels, and brings flavors of peach and
apricot, as well as a waxy character on the nose and palate.
Traditionally misunderstood in South Africa, it has mostly been used for
brandy production. There are some lovely old blocks of Clairette scattered throughout
the Swartland that provide fantastic fruit, and with renewed interest from
serious wine producers, we predict the brandy makers are going to
struggle to get their hands on this variety in the future!
Viognier has been
cultivated in the Rhône valley since the the Roman Empire, and reaches its peak in the tiny appellations of Condrieu and Château Grillet in
the Northen Rhone. Voignier ripens early in the Swartland. Bunches turn a
straw-gold color when ripe, and at this stage one can taste in the grapes the
intense peach and apricot hallmarks it is famous for. Its highly
aromatic nose is combined with moderate acidity and flavors of peaches, ginger,
violets and minerals in the mouth, with a relatively high phenol (tannin)
content. We believe Voignier only truly
works well on its own when grown at home in the far Northern Rhone. In our
climate it becomes a touch blowsy and explosive, and for this reason we use
small amounts of Viognier to bring complexity and aromatic lift to our white
wines.