Before I get to their new vintages, an update on the other worthy activities at this estate on the Stellenbosch/Paarl border. Not only are their wines invariably a pleasure to sample, but the Grier family is one that gets on with environmental, sustainable and social welfare projects quietly, efficiently and without blowing their own trumpet , which is particularly pleasing. Having marked their 30th anniversary this year, it’s a good chance to update with their achievements, vinous and otherwise.
While their wildlife sanctuary is well-known, providing an additional attraction to visitors, their indigenous tree project is perhaps less so: their staff are encouraged to plant these in small containers and look after them for a year, after which the farm buys them back and plants them out. In May this year a total of 100 000 trees had been reached.
Villera has contributed to energy saving with its solar power system installed five years ago, which is the biggest roof mounted such project in South Africa, at 950 sq metres of panels.
In conjunction with the Pebbles Project, Villiera’s daycare centre employs two pre-primary teachers, while there is a fully equipped after-school club for older chilren where homework can be done under supervision. The staff are also offered skills development projects, parent training workshops and vegetable growing projects.
Two years ago the OWETHU clinic was launched at the farm by cousin David Grier. This offers easy access to primary healthcare both for Villiera workers and those at surrounding farms.
Many of Villiera’s fans choose their wines because of their low sulphur content, and natural winemaking process, while others just find they are consistently good value. Nearly all of the current releases of their whites are from the 2015 vintage, which added up to an enjoyable week of sampling recently.
For those who cannot take sulphur, Woolworths stocks the Villiera Natural White – its a blend of riesling and chard, and is fresh and easy-drinking, and remarkably low in alcohol levels at 11,5%.
The Down to Earth white is a very affordable blend of mostly sauvignon blanc with 27% semillon, is green and grassy and can be safely consumed by both vegetarians and vegans.
There are two enjoyable sauvignon blancs to contemplate: Serious sauvignon fans will go for the Traditional Bushvine option, made from old single vineyard bushvine, with its herbaceous nature, offering green fig, green pepper and whiffs of asparagus. Low in alcohol, but this is one that will keep well. The other is also green and grassy is character, with some passionfruit evident, and a wine that will pair with fresh linefish and shellfish well.
On to my favourites, the chenins – both delicious examples: with the 2015 chenin blanc being a classic that offers guava, some sub-tropical fruit along with citrus aromas, then adds full-bodied flavours on the palate. Compare this to the 2014 wooded Traditional Barrel-fermented chenin, which is in a superior class, produced from three blocks on the farm, one an old bush vine vineyard, matured for four months in oak, this is a worthy winner in Standard Bank’s Top Ten 2014 chenin contest.
The Jasmine 2015 blends riesling and gewurztraminer with some morio muscat and a little muscat ottonel in to a sweetish floral blend that appeals to many consumers – also low alcohol levels at just over 12%, it attracted silver from Veritas this year.
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