Vineyards & Winemaking
VARIETALS
We are completely focused, and only work with grape varieties suited to the climate and soils of our region.
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 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.
Chenin Blanc originated in the Loire Valley. Though its date of arrival in South Africa is unknown, Chenin 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. We have a few incredible parcels of old vine Chenin in different parts of the Swartland that we work with. It is a super versatile grape, 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 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 and violets in the mouth, with a relatively high phenol (tannin) content. We believe Voignier only truly works well on its own at home in the far Northern Rhone, and for this reason we only use small amounts of Viognier to bring complexity and aromatic lift to our white wines.
