Myburgh Bros Viognier, South Africa
A well defined bouquet of light yellow plum and dandelion scents and hints of nougat in the background.
The palate is well balanced, featuring a slightly waxy texture, good acidity, hints of white peach and nectarine and a touch of ginger toward the nicely proportioned finish. Delicious.
|Food Pairing||Cheese, Pork, Fish|
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'Our great-grandfather and his brother combined their resources and talents in many farming endeavours, including wine. Back then, in the early 1900’s, winemaking was very traditional and devoid of the additives and manipulations that are so prevalent these days. We’re sticking to these old-fashioned winemaking practices and trying to make wines that are simple, pure and honest.' – Tyrrel & Philip Myburgh
'The 2017 Myburgh Bros. Viognier was matured in concrete eggs (75%) and old barrels (25%) for 10 months. It has a well defined bouquet of light yellow plum and dandelion scents and hints of nougat in the background. I like the Viognier expression here. The palate is well balanced, featuring a slightly waxy texture, good acidity, hints of white peach and nectarine and a touch of ginger toward the nicely proportioned finish. Delicious.' – Neal Martin Report 2018, 90/100
'Peach, apricot and spicy aromas. The palate is medium-bodied and richly textured and the finish is dry and long.' – Winemakers
Two organically farmed vineyards were used to make this wine. Both situated on Bakenrug farm in the South-western part of the Paarl wine region of South Africa. The 2017 vintage was characterised by a warm and dry growing season. Although the low soil-moisture levels led to some stress, the vines were very healthy in terms of diseases and pests, and the grapes ripened easily. 87% Viognier from a 17 year old, organically farmed vineyard planted in rocky, granitic soil. 13% Roussanne from a 17 year old, organically farmed vineyard planted in clay-rich soil.