From a process started in 2008, the first South African Albariño produced commercially was released from the 2014 vintage. From 10 initial cuttings sourced from UC Davis, there is now a quarter-hectare of 800 vines planted, with a view to grow this to a maximum of three hectares over time. This vineyard lies mid-slope in deeper, well drained soils at an altitude of 257m, in the porphyritic Granite soils of the Upper Hemel-en-Aarde Valley. This appellation ranges from 4 to 8 km in proximity to the Atlantic Ocean. The climate is cool and temperate, where parallel mountain ranges channel the southerly oceangoing winds through the appellation during the summer. These southerly winds in turn create regular sea mists and overcast conditions, moderating the temperatures in the valley.
Founded by Cape Wine Master, Dave Johnson and his wife, Felicity (née Newton), Newton Johnson Family Vineyards has been solidly building its reputation over the past 20 years. Since their first vintage in 1997 made from bought fruit, they are now producing some of the Cape’s finest Chardonnay and Pinot Noir from their own 15 hectares of vines. No less than three Five Stars in Platter’s Wine Guide 2017 says it all!
Grapes are handpicked and cooled down overnight in the winery’s refrigerated cold room. The bunches are hand-sorted on a conveyor table, destemmed, and crushed, falling directly into stainless steel tanks where, after a few hours of skin contact, the juice is allowed to drain into lower tanks for settling. The juice is settled overnight and racked to large concrete eggs, stainless steel, with a smaller component in old oak foudre, for spontaneous fermentation. No sulphur was added before fermentation. Matured for 8 months in concrete eggs (42%), stainless steel (45%) and old wooden foudre (13%).
Perfect with seafood & shellfish, pasta and salads.