AWARDS1995: SAA Awards - Business Class1996: WINE Magazine Chenin Blanc Challenge - WinnerWine of the Month Club - WinnerSAA Awards - Selected Business ClassVeritas Awards - Silver MedalWINE Magazine - 4 Stars1998: Veritas awards - Silver Medal1999: SAA Awards - Selected First ClassVeritas Awards - Silver Medal2000: Wine of the Month Club - WinnerVeritas Awards - Silver MedalJohn PLATTER Wine Guide - 4 Stars2001: Veritas Awards - Double Gold MedalBasel Wine Fair (Switzerland) - Gold MedalDiners Club Winemaker of the Year - Top 10John PLATTER Wine Guide - 4 Stars2002: Basel Wine Fair (Switzerland) - Gold MedalInternational Michelangelo Awards - Gold MedalVeritas Awards - Gold MedalJohn PLATTER Wine Guide - 4 Stars2003: WINE Magazine Best Value Wine Guide - Rating 4Wine Spectator - 87 pointsJuliet Cullinan's Connoisseurs Award - Second2004: John PLATTER Wine Guide - 4 StarsWINE Magazine - 4 Stars2006: SWISS Inernational Airlines - Selected2009: John PLATTER Wine Guide - Superquaffer of the Year 2010: Sunday Times 'Pick of the Week' in August 20112011: 2012 Veritas Awards - Double Gold Medal
2012: 2012 Veritas Awards - Silver Medal
The wine has intense fruit with a hint of wood spice on the nose, including pineapple, guava and citrus. On the palate it is rich and medium bodied with good balance and a long finish.
The wine has the structure to last for 4 years but Chenin Blanc can also be enjoyed young.
In The Vineyard
The fruit came from a blend of 3 blocks including 40% old bush vine Chenin Blanc.
About The Harvest
The Chenin was picked at optimum ripeness.
In The Cellar
Villiera was amongst the pioneers of wooded Chenin Blanc in the Cape, albeit only partial, which resulted in a very integrated wine. The aim was to produce a rich, ripe wine which could handle a dimension of oak and would improve over an extended period.
This was achieved by picking fully ripe grapes, allowing 6 hours of skin contact and pressing gently. Forty percent of the wine was fermented in oak, while the balance fermented in stainless steel.
Forty percent of the wine was fermented with oak and was removed immediately after fermentation. The blend remained sur lie for 3 months prior to stabilization and bottling.