Sarap Budur

The story of Stonewell Shiraz began in 1987 when Peter Lehmann decided to make a special Shiraz – a wine of immense intensity and muscularity that would demand time in the barrel and bottle before release. The wine was named ‘Stonewell’ after the district that he believed best showed the characters admired most in Barossa Shiraz.
This tradition has continued and each vintage the best Shiraz from our legacy of growers’ Barossa vineyards is chosen to create Stonewell. Usually no more than a dozen small, old vineyards are selected each year, the oldest planted in 1885. The berries are small and sparse with crops typically less than 1.5 tons per acre.
The pedigree of these vineyards and the knowledge that has been passed from each grape growing generation to the next assures us that Stonewell Shiraz is a wine of great longevity that can be cellared with confidence for many years to come.

http://www.peterlehmannwines.com

This impacts on marketing – what else do you call a Port? The Port Producer’s Association is struggling to come up with an acceptable alternative. We have decided to take the plunge and rename our Port. In the process we have revamped the whole package focusing on a sexy 500ml bottle.
The label is fresh and stimulating but still hints at the heritage of Port. Walking past a pottery shop, it was noticed that rough clay, the same “earth” in which our vines grow, was moulded into something of beauty and baked by means of fire. “Fired Earth” was born which also conjured up other images that relate to Port.
Three years of oak barrel maturation allows sufficient evolution for the late bottled style. This means it can be enjoyed soon after bottling but it can also mature in the bottle for an extended period of more than 20 years. In the 2004 vintage conditions were perfect for Port. Small parcels of Shiraz and Pinotage and a larger block of Touriga Nacional were allowed extended hang time. This extra ripe fruit was harvested in March and after crushing and destalking it was fermented in rototanks.
At the precise moment, when the sugar was in balance, the fermenting must was drawn off and the press juice was added prior to fortification using a combination of 3 year old brandy spirit and wine spirits.

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e-mail: wine@villiera.com

The 2005 vintage favoured the production of Noble Late Harvest wines and we decided that all our Rhine Riesling should be left to allow “noble rot” infection. At a late stage of the harvest, trained pickers carefully selected botrytis infected bunches. The excitement was tangible and the quality more than justified the slow, sticky harvest.
These bunches were delivered to our presses where the sweet juice was painstakingly extracted. After 24 hours of settling the juice was racked into fermentation in a temperature controlled stainless steel tank. After a month of primary fermentation the yeast slowed down leaving just over 100 gr of residual sugar with enough acid to balance. The wine was then stabilized, filtered and bottled in 500 ml bottles.
This wine should keep for at least 8 years.
This botrytis infected noble late harvest

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e-mail: wine@villiera.com

After winning the ‘Wine Magazine Chenin Blanc Challenge’ in 1999, Villiera’s winemakers, Jeff Grier and Anton Smal, snapped up the opportunity to visit the spiritual home of Chenin Blanc, France’s Loire Valley. Many great Chenin Blancs were discovered and enjoyed but it soon dawned upon the group that Chenin Blanc achieves perfection as a noble late harvest. As a result, Jeff and Anton were inspired to create a noble late harvest from Chenin Blanc in 2000. Since then the wine has become a regular fixture in the range. Trained pickers hand select the botrytis infected berries exclusively. After a long sticky day buckets of furry looking raisins reach the cellar and are deposited into a tank press where they are soaked overnight. After pressing the next morning, the juice is clarified by settling and then fermented in a combination of new and used French Oak barrels.This botrytis infected noble late harvest Chenin Blanc has a brilliant golden appearance. It is intensely fragrant with hints of honey, raisins, marmalade and nuts penetrating the aroma. On the palate it is rich and sweet, but with sufficient acid to balance and it lingers forever.
This wine will benefit from many years of maturation in the bottle.

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e-mail: wine@villiera.com

For our Villiera Brut slightly unripe healthy grapes are pressed very gently using a Champagne pressing programme. Only the cuvee (best quality juice) is used in the blend. After blending, yeast and sugar are added for a secondary fermentation in the bottle, which takes 6 weeks, producing CO2. The sparkling wine is matured in contact with the lees for 18 months.
Cultivars:
Pinot Noir 35%
Pinotage 15%
Chardonnay 50%
Villiera Brut can age for at least 2 years from date of purchase. With age the wine softens in flavour, maintaining its sparkle, giving a fulfilling balance of age and fruit.
This “Methode Cap Classique” (bottle fermented sparkling wine) is a blend of red & white grapes displaying the full, balanced yeasty complexity synonymous with a wine made in this style. The extra dosage makes the wine softer and fruitier than usual.

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e-mail: wine@villiera.com

For our Tradition slighty unripe healthy whole grapes are pressed very gently using a Champagne pressing program. Only the cuvee (best quality juice) is used in the blend. After blending yeast and sugar are added for a secondary fermentation in the bottle which takes about six weeks, producing CO2. The sparkling wine is matured in contact with the lees for about 18 months. With age the wine softens in flavour, maintaining its sparkle, giving a fulfilling balance of age and fruit.Tradition Rose can age for at least three years from date of purchase. (ex cellar)
Joyful, rich pink colour, vivacious cascading bubbles and the full rich flavour of Pinot Noir combined with the elegance of Chardonnay and the uniqueness of Pinotage providing the colour. This is the Tradition Rose, rich in flavour with a long finish.

http://www.villiera.co.za

e-mail: wine@villiera.com

For our Tradition slighty unripe healthy grapes are pressed very gently using a Champagne pressing program. Only the cuvee (best quality juice) is used in the blend. After blending yeast and sugar are added for a secondary fermentation in the bottle which takes about six weeks, producing CO2. The sparkling wine is matured in contact with the lees for about 18 months. With age the wine softens in flavour, maintaining its sparkle, giving a fulfilling balance of age and fruit. Villiera Tradition can age for at least two years from date of purchase.This Method Cap Classique (bottle fermented sparkling wine) is a blend of red and white grapes displaying the full, balanced yeasty complexity synonymous with a wine made in this style. The wine retains its fresh racy zestiness that is a result of crisp acidity and rich fruit.

http://www.villiera.co.za

e-mail: wine@villiera.com

Whenever conditions favour the production of fine sparkling wine we create Monro Brut our Prestige Cuvee. The 2004 vintage was suited to quality sparkling wine production. For our 2004 Monro Brut, healthy whole grapes were pressed very gently using a Champagne pressing programme. Only the Cuvee (best quality juice) was used in the blend. The Chardonnay component was fermented in used barrels for extra complexity. After blending with Pinot Noir, yeast and sugar were added for a secondary fermentation in the bottle and extended lees contact for 4 years. Blend: 45 % Pinot Noir – for body and flavour
55 % Chardonnay – for elegance and freshness
Bottled: October 2004
Disgorged: November 2008
Wine Cellaring
Monro Brut can age for at least 3 years from date of purchase. With age the wine softens in flavour, maintaining its sparkle, giving a fulfilling balance of age and fruit.Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.

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e-mail: wine@villiera.com

This innovative Cap Classique is created for those consumers who are both environmentally aware and health conscious.  Only Chardonnay grapes were used which were sourced exclusively in our own ecologically friendly vineyards.  These hand picked grapes were delivered in perfect condition to the cellar where they were gently pressed.  The cuveé underwent  both a natural primary fermentation and a natural malolactic fermentation, after which it evolved on the primary lees for a period of 6 months without the involvement of additives.  Importantly,the addition of sulphur was avoided throughout the entire process.
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended 2 year period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine.  The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
The 2007 Villiera Brut Natural  was made without the use of any preservative while maintaining the usual quality standard.  The only condition is that it be consumed within 4 years of release, because maturation will take place at an accelerated rate.After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.

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e-mail: wine@villiera.com

The 2007 Rhine Riesling was made from fruit picked at optimum ripeness with limited botrytis influence
Although the wine is drinkable now, it will mature for up to six years from vintage. The wine is off dry in style, and it demonstrates the elegance and finesse that is typical of the variety. The intense bouquet displays dried apricot and cinnamon with a hint of cloves.

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e-mail: wine@villiera.com

For this Sauvignon Blanc, most of the fruit (77%) is grown on Villiera and the balance (23%) was sourced in the upcoming cooler climate of Elgin, resulting in the wine’s origin switching to Western Cape. From the vineyard to the cellar, techniques are utilized that develop and retain the distinct aromas and flavours of the grape varieties used.
Optimally ripe grapes were received at the cellar. After ensuring good protection against oxidation the crushed and allowed 6 hours skin contact time before pressing. After a clean settling, the juice was racked into fermentation and fermentation and fermented cold with selected yeast. Although attractive now our 2008 Sauvignon Blanc can be kept for a further 2 to 3 years. In keeping with the trend towards fruit driven wines this Sauvignon Blanc displays intense varietal character including gooseberry and fig flavours. The introduction of wine from the cooler Elgin area, has ensured greater freshness and vibrancy. It can be enjoyed alone or as an accompaniment to good seafood.

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This wine was created by drawing on years of experience with blending Sauvignon Blanc. To improve complexity we required an additional component and Semillon was the obvious choice.
Sauvignon Blanc 77%
Semillon 23%
This wine easy to drink now, although with proper storage it will keep for a further two years.
After careful attention to blending these components we achieved the required result, with fresh gooseberries and passion fruit from the Sauvignon Blanc. The Semillon contributes the more herbaceous, grassy character as well as complexity to the palate. The wine is balanced with good length, but above all it makes you reach for another glass. In the production process we limited the use of additives and avoided all animal products resulting in a wine that is suitable for vegetarians

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e-mail: wine@villiera.com

Merlot is one of our best performing red varieties due to its compatibility with our terroir. In outstanding red wine vintages we seek to create a reserve quality Merlot as was the case in 1997 and 1998.
Our Merlot excelled again in the 2003 vintage and we have bottled a reserve quality Merlot under our Cellardoor label which has been revised to communicate greater quality. To be eligible for this label the wine must come from a vineyard block that historically delivers better quality. It must also demonstrate greater intensity and possess a structure that ensures longevity.The source was Robin’s block which was thinned to ensure limited yield. The bunches were partially exposed through canopy management to ensure ripe fruit with soft tannins and good colour development. The grapes were picked fully ripe and partially crushed to a Rototank to ensure good extraction. After malolactic fermentation the wine spent 12 months in French oak barrels (85% new).
This Merlot is created for performance over an extended period of up to 8 years. The wine demonstrates an attractive deep red colour with forthcoming aromas of mulberry and chocolate, with a hint of mint. The oak subtly penetrates the bouquet with vanilla and spicy tones. On the palate the wine is well balanced with soft tannins and a rich long finish.

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e-mail: wine@villiera.com

Villiera’s flagship red blend.
We believe that at this level the consumer is entitled to more complexity, more interest and more terroir character, not just a brasher version of a cheaper wine.  The wine must have intensity of flavour, great structure and texture, but above all the ability to mature.
With twenty five years knowledge of our vineyards we have identified the blocks that are capable of achieving greatness.  Careful nurturing of these blocks and selective handpicking at optimum ripeness provided the raw material from which to sculpt a great wine.  In the cellar the focus was on texture and the development of secondary aromas to complement the primary fruit.
Through a 2 year rearing process in mostly new French oak barrels, split between Berthomieu and Mercier, a seductive complex wine was created, which satisfied our requirements for ‘World Class’ status.  After bottling, the wine is matured in our cellar for a year to allow further secondary development before releasing onto the market. Further value has been added by a sophisticated look involving a classic label, tissue wrapping and a quality carton box.  ‘Monro’ a historic family name was the obvious choice of brand as it symbolizes the dedication and heritage that are the hallmarks of this wine. The Monro 2005  is a blend of 50% Merlot, 42% Cabernet Sauvignon and 8% Cabernet Franc Wine Cellaring
This ia a wine that should last for at least ten years from vintage The wine has a deep red colour with rich red berry aromas and a good tannin structure with intense spicy undertones penetrated by hints of vanilla and tobacco.

http://www.villiera.co.za

e-mail: wine@villiera.com