Nat­u­rally, it’s a win­ner

Tabletop

Weekend Argus (Saturday Edition) - - GOODDRINKING - MYRNA ROBINS

FIZZYTHERAPY, they call it at Vil­liera, and they have good rea­son to in­dulge in the prac­tice this month. This Stel­len­bosch fam­ily es­tate cel­e­brates win­ning the SAA Cap Clas­sique tro­phy with its Brut Nat­u­ral 2009 in the an­nual SAA Wine Awards, the sixth time it has clinched the award.

On a dif­fer­ent note, the in­stal­la­tion of three pods of the Owethu mod­u­lar med­i­cal clinic on the farm is a de­vel­op­ment that will pro­vide qual­ity med­i­cal and den­tal care to Vil­liera em­ploy­ees, their fam­i­lies and those on sur­round­ing farms, serv­ing at least 1 000 pa­tients.

The clinic, which will open in Jan­uary, is be­ing de­vel­oped by the Ci­pla Foun­da­tion, with David Grier as man­ag­ing trus­tee, and is the first in a pro­gramme that will pro­vide ru­ral com­mu­ni­ties with ac­cess to health care and ed­u­ca­tion.

The Peb­bles Project will run the clinic and Vil­liera, which is un­der­tak­ing se­cu­rity and in­fra­struc­ture, has been recog­nised for its con­tri­bu­tion with the M&S Part­ner­ship Award. This Bri­tish en­ter­prise, which works with more than 100 South African food and wine sup­pli­ers, re­wards those who com­bat cli­mate change, re­duce waste and trade eth­i­cally.

Even Vil­liera’s game sanc­tu­ary was the source of good news this month, with the ar­rival of a fe­male gi­raffe and her young calf.

Vil­liera is a source of con­sis­tently fine, value-for-money bub­bly. The cel­lar has re­leased sev­eral new vin­tages, along with the non-vin­tage Tra­di­tion Brut. This Cap Clas­sique is zesty and fruity with mod­er­ate al­co­hol lev­els.

Those of the Starlight Brut peak at less than 10 per­cent, yet the wine of­fers sim­i­lar char­ac­ter­is­tics to Tra­di­tion, be­ing pro­duced from the same blend. Those who like their bub­blies rosy have taken to the Tra­di­tion Rosé Brut with en­thu­si­asm – all three sell for R90.

Con­sumers al­ler­gic to sul­phur toasted the year when Vil­liera launched its Brut Nat­u­ral (R115), an all-chardon­nay MCC with no added sul­phur.

The cel­lar’s flag­ship, Monro Brut 2008 (R175) over-de­liv­ers on qual­ity: only pro­duced when con­di­tions are per­fect, it spent four-anda-half years on lees, its yeasty aro­mas fol­lowed by toast and a com­plex af­ter­taste. It achieved gold at the Amorim MCC Chal­lenge.

HELP AT HAND: The three pods of the Owethu med­i­cal clinic at Vil­liera wine es­tate which is due to open in Jan­uary.

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