Villiera

Est. 1984

As members of the Biodiversity of Wine Initiative, the Grier family is committed to environmental preservation. Farming methods are environmentally friendly, including natural pest control methods (e.g., ducks, not insecticide). Natural resource consumption is also sustainable, with initiatives including a solar power facility, a wildlife preserve, water conservation and recycling programs, and greening projects to reduce the winery’s carbon footprint. A wildlife sanctuary on the farm shows visitors the extent of the efforts the Grier family has made to preserve local wildlife.

Villiera also cares for its workers and neighbors. The farm is accredited by The Wine and Agricultural Ethical Trading Association (WIETA) and BEE Empowered Certification. It also participates in the Pebbles Project, which provides education for disadvantaged children in the winelands.

Cousins Jeff and Simon Grier started the farm in 1983. With the help of Champagne producer Jean Louis Denois winemaker, Jeff made his first MCC in 1984. In 1987 he became a Cape Wine Master and is responsible for wine production both at Villiera and Domaine Grier in the Roussillon region in the South of France.

The farm has 170ha under vine and with yields averages a conservative 8 tons per ha to ensure quality fruit. The varieties planted in the vineyards are 50 percent red and 50 percent white. The wines produced are 40 percent Cap Classique, 30 percent red and 30 percent white.

Villiera
Tradition Brut

Vintage

NV

Varietal

48% Pinot Noir, 40% Chardonnay, 12% Pinot Meunier

Origin

Stellenbosch

Country

South Africa

Wine Making Notes

Tradition Brut was first produced by Villiera in 1984, with the help of Champagne producer Jean Louis Denois. Healthy grapes are harvested early in the season by hand. Whole bunches are deposited directly in the presses (pneumatic) and pressed very gently according to the Champagne pressing program. Only the cuvee (the 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. The sparkling wine is then matured in contact with the lees for an average of 18 months.

Tasting Notes

This “Méthode 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 delicate fruit.

Food Pairing

Asparagus, avocado, sushi, Chinese, Thai, smoked or grilled fish, omelets & chicken satay

Aging Recommendations

Drink within 2 years of purchase

Analysis

Alcohol: 12%
TA: 6g/l
RS: 7g/l
pH: 3.35