South African Wines on the Rise
XAVIER FLOURET WINES
Opening the door to incredible South African boutique wineries
Whether you are a newcomer or a professional in the world of wine, when deciding on a South African wine, you’ll have to choose wisely. With so many options and many good wines, the wineries from South Africa have nothing to be envious of regarding the Old World.
In order to pick the right gem, our advice is to focus on small vineyards, as they are usually more respectful of the terroir and have passionate and dedicated winemakers compared to the mass production wineries. Through his Wine Collection, Xavier Flouret selected for you two amazing and authentic boutique wineries for the best South African wine experience. Take a sip, you won’t regret it!
Focus on two distinguished appellations: Stellenbosch and W.O. Tradouw
Tropical with quince, lychee, mango, melon, and golden apple aromas. Good weight on the palate, layered with minerality.
WINEMAKER Louis Roos
WINERY Mooiplaas Wine Estate
GRAPE VARIETAL 100% Chenin Blanc
TERROIR Grown at an altitude of 935 feet above sea level, the Chenin Blanc grapes are planted on an Organic and rich Oakleaf soil, derived from Cape Granite. Today, the 46-year-old bush vines yield 3.76 tons/ acre (50.82 hl/ ha).
VINIFICATION Manual harvesting. After 6 hours of skin contact, the juice is cleaned by settling and allowed to ferment spontaneously with 50% wild yeasts. –Vegan-Friendly-
AGING On lees in stainless steel tanks for 3 months prior to bottling.
FOOD PAIRING Refined and fresh, it goes well with light fares such as fish, salads, grilled chicken, but also spicy food and high-end Mexican dishes.
A complex wine highlighting notes of raspberries, blackberries, and red fruits, followed by a lingering herbal finish. Great aging potential.
WINEMAKER Meyer Joubert
APPELLATION W.O. Tradouw
GRAPE VARIETIES 50% Cabernet Sauvignon, 36% Merlot, 14% Cabernet Franc
TERROIR Karoo shale mixed with clay. Yields an average of 3.37 tons/ acre (45.5 hl/ ha).
VINIFICATION Hand-harvesting started in late March 2013. After a 3-day cold maceration follows the hand-punched down fermentation with natural wild yeasts for 14 days.
AGING 20 months in 300/500L of 30% new fill French oak barrels, the rest in third and fourth fill.
FOOD PAIRING Perfectly complements all types of meat dishes especially a rack of lamb, duck goose, or turkey. Decant before drinking.