The Foundry works by sourcing grapes from across the Cape with their affiliated growers, with access to number of terroirs and parcels from which grapes can be selected according to the variety and the desired result. The Viognier however comes from a single vineyard near False Bay, with a cool maritime climate and frequent Atlantic breezes. Granite-clay loam soil restricts yields and allows the retention of acidity and aromas in the grapes.
The Foundry was a project launched in 2000 by winemaker Chris Williams from the Meerlust estate and James Reid. To say it took off is an understatement, after its maiden year Syrah was awarded a 5 star rating in the John Platter Guide 2004, one of only 17 wines.
Interestingly, the Viognier had quite experimental beginnings in 2004. Originally brought into the winery as a blending partner for Syrah, at the last moment winemaker Chris Williams fermented the grapes in second hand Chardonnay barrels. And here we are!
The grapes are cooled, crushed and pressed, the settled juice ran into French Allier oak barrels for fermentation. Before bottling, the wine is matured for 6 months on its lees.
Pair with richer white meat dishes and savoury sauces, or lightly spices Asian cooking, especially chicken, or even duck based. Works very well with simply steamed asparagus and butter/hollandaise sauce.