Young South African winemaker Bryan MacRobert is on a mission to produce wines that really express the time and place in which they are made – a perfect combination of terroir, climate and the winemaker’s craft.
This delicious Viura – of which only 4,133 bottles have been made - is no exception.
The grapes are selected from a variety of low-yielding, dry-farmed old vines. Now there’s a lot to be said about old vines, but to avoid an in-depth botany lecture let’s just say that old vines are important because as vines get older, they become less fertile. So, you have more plant and less production, resulting in better quality fruit. (If you want to hear a more in-depth explanation, together with more details about Bryan’s approach to winemaking, take a listen to our interview with Bryan on the MacRobert & Canals producer page.)
Inside the winery, the wine is fermented in large, old 600-litre French oak foudres (large barrels) and then aged for one year on the lees in large oak barrels, to ensure the wine takes on all the characteristics of the grape before being bottled.
The finished wine is lemon in colour with primary fruit aromas of apple, pear, lime and peach. Some secondary aromas are present from the ageing for one year in large oak barrels on the lees. It has a medium palate, acid and alcohol with a persistent finish.