Viognier 2026

Pale straw in colour, with delicate aromas of fresh pear and dried apricot on the nose. The palate is fresh and rounded, with gentle fruit flavours and a creamy texture, allowing the natural character of the Viognier to shine through. 

A versatile food wine, it pairs beautifully with fish and seafood, particularly salmon, seared tuna, garlic prawns and mussels. Also a lovely companion to creamy mushroom pasta, cheese and Asian-inspired dishes.

Cold-fermented and matured in stainless-steel tanks, without malolactic fermentation, the wine retains its fresh fruit character and natural acidity.

Wine Details

• Cultivar: 100% Viognier

• Vintage: 2026

• Wine of Origin: Simonsberg-Paarl, South Africa

• Alcohol: 13.5%

• Winemaker: Lola Nicholls

• Assistant Winemaker: Alexander Shone

Vineyard

The Viognier grapes are sourced from block ME04A, a 0.436-hectare vineyard planted in 2010. The vineyard is situated on predominantly Oakleaf and Clovelly soils.

• Vineyard block: ME04A

• Year planted: 2010

• Rootstock: US 8-7

• Clone: UC274A

• Soil types: Predominantly Oakleaf and Clovelly

• Farming practices: Integrated Production of Wine (IPW)

Winemaking

The grapes are cold-fermented in stainless-steel tanks and pressed using a stainless-steel basket press. No malolactic fermentation takes place, and the wine is matured in stainless steel to preserve its fresh fruit expression.

Tasting Notes

Pale straw in colour, with delicate aromas of fresh pear and dried apricot on the nose. The palate is fresh and rounded, with gentle fruit flavours and a creamy texture, allowing the natural character of the Viognier to shine through.

Food Pairing

A versatile food wine, the Viognier pairs beautifully with fish and seafood, particularly when served in creamy sauces. Enjoy it with salmon, sashimi, seared tuna steak, a spicy mussel pot or garlic prawns.

It is also a lovely companion to cheese, creamy mushroom pasta dishes and Asian cuisine.

Technical Analysis

• Residual sugar: 4.5 g/L

• Total acidity: 4.4 g/L

• pH: 3.52

• Volatile acidity: 0.25 g/L