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.
48% Pinot Noir
12% Pinot Meunier
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.
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.
Asparagus, avocado, sushi, Chinese, Thai, smoked or grilled fish, omelets & chicken satay
Drink within 2 years of purchase
35% Pinot Noir
5% Pinot Meunier
Slightly unripe 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 a Champagne pressing programme. Only the Cuvee (the best quality juice) is used in the blend. The color is achieved by adding about 2% of a specially prepared red wine made from Pinotage. After blending, yeast and sugar are added for a secondary fermentation in the bottle which takes 6 weeks. The wine is then matured in contact with the lees for an average of 18 months. After riddling and disgorging a small amount of dosage is added to balance.
The Tradition Brut Rosé was the first bottle fermented rosé in South Africa.
Tart strawberry on the nose, strawberry shortcake and a hint of rhubarb. The same comes through on the pallet a rich mouthfeel with a refreshingly crisp finish.
Semi firm delicate cheeses, salads, sushi, popcorn, or even a not too sweet rhubarb and strawberry dessert
At least 3 years from the date of purchase, softens with age maintaining the bubble.
100% Chenin Blanc
The majority of the grapes are hand harvested mid season from only 3 vineyard blocks, 40% of which are old bush vines. A small portion were picked earlier to achieve a balanced acidity.
About 4 hours of skin contact is allowed before gentle pressing, with the earlier picked portion whole bunch pressed. 35% of the wine is fermented in oak but removed immediately after fermentation. The blend remains “sur lie” for 2 months prior to bottling.
Intense tropical fruit, citrus fruit and honey on the nose with a hint of wood spice. The pallet is rich and full bodied, well balanced, with a long finish.
Trout, smoked salmon, pork with apples, turkey, foods with a sweet and sour components like Southeast Asian cuisine
Can be enjoyed young but has the structure to age for 5 years.
82% Sauvignon Blanc
The grapes are hand harvested early to mid season at optimum ripeness when the acidity is still refreshing.
The grapes are crushed and destalked to the pneumatic bag presses for approximately 4 hours skin contact. The juice settles overnight before going through cold fermentation and aging in stainless steel tanks.
Fresh and lively with a hint of passion fruit and gooseberries coming for the sauvignon. The semillon contributes a delicate herbal, grassy character to balance out the fruit.
Vegan and vegetarian dishes, delicate fish, shellfish, anything with basil, lime, avocado or garlic
Drink now, but will develop complexity 2 years after vintage.
The grapes were picked slightly earlier than usual to retain freshness and ensure a lighter style. Healthy fruit was hand picked and delivered in the morning while cool.
The grapes were crushed and destalked before 6 hours of skin contact. Gentle pressing followed and the juice was settled overnight. Cold fermentation ensured the retention of fruit and after blending and stabilization the wine was bottled.
A floral, slightly spicy white wine which is fresh, light and slightly sweet but complex enough to drink with food.
Fusion and spicier dishes, think Cape Maylay curries
Best enjoyed young or within a few years of harvest.
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