Viognier “Limited Release” 2021 – Swartland Winery

The fruit to produce Viognier “Limited Release” Swartland Winery was harvested from a single vineyard at optimal phenolic ripeness. The grapes were crushed and the juice was fermented in stainless steel tanks at controlled temperatures of 12.5°C, lasting for 12 to 14 days. 20% was barrelfermented in older oak and left on the lees for six months where Viognier “Limited Release” Swartland Winery matured in used 225 litre French oak barrels, before being filtered and bottled.

The Swartland name originates from a description of the indigenous “renosterbos” or rhino bush, which appears to turn black, (“Swart” in Afrikaans), during the summer months. This hot, dry climate has an average temperature range of 25°C to 35°C and an annual rainfall of 450 mm and 600mm, but the altitude of these vineyards creates a cool oasis in this arid landscape. Minimal intervention and environmentally friendly farming practices are paramount. Sowing cover crops between the vines provides protection from the winter rains and also maintains the valuable mineral content, nutrients and moisture during the hot summers. 80% of the vineyards are small bush vines with an average yield of six tonnes per hectare; the quality of fruit is exceptional. The soil types vary, but Malmesbury Shale dominates, with small patches of granite and Table Mountain sandstone.