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From an old gem of a vineyard, restored with the help of local old-vines guru Rosa Kruger, this South African red is made in a modern, lighter style. Some whole-bunch fermentation brings out the grapes’ brightness and fresh red-fruit purity and keeps any harsh tannins at bay. Juicy, soft and utterly delicious!
Product Code: SA14441
View all products by Fairview Estate
Winemaking at South Africa’s Fairview Estate goes back a long way with first official tax records in 1699 showing barrels of wine on an audit. The estate, in the heart of the Paarl wine district outside Cape Town, underwent a complicated financial history, being declared insolvent no fewer than eight times. Luckily, it was bought in 1937 by a Lithuanian immigrant who completely turned its fortunes around. A self-taught winemaker, Charles Back Senior was a man of resourcefulness and determination who soon managed to produce award-winning wines. Fairview has remained in the safe hands of the Back family ever since and continues to prosper nowadays with imaginative current owner, Charles Back Junior, at the helm. As well as wine, Fairview is home to a herd of around 600 cheese-producing goats which supply the milk for an impressive range of artisan and speciality cheeses made here. The goats have even inspired a premium range of wines, mischievously called Goats do Roam , made from Rhône grape varieties. These Rhône-influenced blends include grapes from the other regions where Fairview has holdings including the Swartland and Darling. Overall, the combination of wine and cheese has proved extremely popular among local and international tourists, making Fairview one of the most visited attractions in all of the Cape winelands. From its days as one of the Cape’s earliest wine farms at the turn of the 17th century, to its current position as one of South Africa’s most successful, stable wine businesses, the fortunes of Fairview have come full circle.
South Africa is undoubtedly one of the world's most dynamic wine producers. Established winemakers re-emerged onto the international scene in the early 1990s, following the demise of the apartheid era, and new wines, wineries, highly qualified winemakers, and even new regions have appeared steadily ever since. This makes South Africa more exciting than ever, but more complicated, too. Most South African wines are varietally labelled - a key factor in any buying decision. Styles vary of course, and our notes aim to clarify this, but you will probably already know whether you like sauvignon blanc (now among the world's best), chardonnay, riesling, syrah, pinot noir, or cabernet.South Africa's most famous grapes - white chenin blanc and red pinotage - will be less familiar unless you are already a convert. South African chenins are quite different from those in the Loire - almost always dry, but ripe and full of flavour (often with the complexity that comes from the increasingly sought-after old-vine fruit and the use of oak). Pinotage, a South African creation, is for many a love-it-or-hate-it grape. Pinotage's 'parents' are pinot noir, which imparts its strawberry aromas and lovely texture in young wines, and more complex, farmyard characteristics in more mature examples, and cinsault, the southern French grape, which adds spice and body. It was developed in South Africa in 1926. Shiraz is now making a name for itself in South Africa with some superb examples bottled varietally and showing characteristics that often places it between the plush New World style pioneered by Australia and classic Rhône balance and elegance.More significant in South Africa than much of the New World (notably New Zealand and Chile) are blends, which make selection more complicated, as the style of the wine is less easy to anticipate. As in Australia and California, however, many of the best wines here are blends - a sign of maturity in the industry. Bordeaux blends were favoured initially but there are increasing numbers of Rhône and southern French influenced blends, including some eclectic mixes, many of which are among South Africa’s best wines.The RegionsThe vineyards of South Africa are at a latitude of about 35o south, with hot, dry Mediterranean-type summers tempered by oceanic influences in the south, particularly the very cold Benguela Current. Much of the country is mountainous or hilly with a multitude of terroirs for winemakers to play with. Soils are ancient and complex, and many and varied from region to region, and even vineyard to vineyard. Rainfall is very varied from one area to another, largely depending which side of a mountain or range a vineyard lies on, and in some parts irrigation is essential. South Africa’s rigorous Wine Of Origin scheme demarcates vineyard areas, including some single vineyards, and guarantees the geographical source of the wine much like the old French appellation contrôllée system recently renamed AOP, though there are no controls on yields and grape varieties as there are in France..Bordeaux-style blends are one of the Stellenbosch region's great strengths. Wines such as Kanonkop's Paul Sauer, Meerlust's Rubicon and Warwick's Trilogy are South African icons, produced over many years, and with proven ageing capacity. The striking Simonsberg mountain names the ward (or area) most highly sought after for these reds, but Stellenbosch produces a wide range of wine styles, from excellent chenin blancs and sauvignons to robust pinotage and Cape Blends.Paarl is its less-well-known neighbour, also warm, and best known for its robust but smooth reds. Franschhoek is understandably one of the most-visited towns in the Cape (with lots of French Huguenot history and some of the best restaurants in the region). It has a number of famous producers, most notably Boekenhoutskloof, but most do not produce exclusively from Franschhoek fruit. Cape Chamonix is an exception we rate highly, producing a wide range of wine styles from bubbly to cabernet franc led red blend Troika.The generally warmer Swartland region has been at the forefront of the development of Rhône varietals in South Africa, led by stars such as Eben Sadie, as well as home to some of the best old chenin blanc vines. Further north, and much cooler is Citrusdal, where fresher styles are produced and chenin blanc can achieve real finesse.The Cape peninsula, to the south of Cape Town itself, is home to Constantia, known for its cooler climate thanks to the influence of the two oceans that almost circle it. Here, sauvignon blanc and the Bordeaux grapes predominate, but there are lovely examples of aromatic varieties too, notably Klein Constantia's elegant riesling and its wonderful sweet muscat Vin de Constance, and the vibrant sauvignon blancs from Cape Point vineyards to the south. Rhône varietals are successful new additions.Elgin, en route to Hermanus, is another very cool region, very much up-and-coming for sauvignon blanc, as is Elim, which is even further south and the source of our former Exhibition Sauvignon. Robertson is almost due north of Elim, but way inland and far hotter. A small number of family producers manage to make excellent sauvignon here, too, but it is also a good source of chardonnay, increasingly pinot noir, and elegantly styled pinotage and Rhône varietals, not forgetting the excellent fortified muskadels which are unique to the Cape.The most important factor in deciding whether or not to buy is often the producer's name. This is easily achieved when some of the grandest 'old' names, such as Meerlust, Hamilton Russell, Kanonkop, and Klein Constantia, still rank among the country's best producers. Where it gets trickier is when the winery is new, has no track record, or the winemaker is not a household name.
"Very impressed with this, classic nose, earthy and with soft red fruit. Soft grain tannins, precise and with length. Will definitively order again. "
I would recommend this wine
"This wine is utterly lovely, with exuberant fruit and floral notes. On the nose there is some cherry, cranberry and hibiscus, as well as something a touch ‘earthy’ (like freshly turned soil); the palate shows similar notes, but also some blackberry jam (so a bit of ripe black fruit as well). Tannins are rather subdued, acidity is lip-smacking, and it is even better for being slightly chilled. It makes for a perfect summer wine, on its own or with food. Excellent value for money! "
Suffolk & Norfolk Life 1st Oct 2019
from the south of France but has certainly found a homeland across South Africa
where it makes gently perfumed crunchy red wines. Made from vines over 30 years
old, this is poised and elegant but would also benefit from being served lightly
chilled to really bring out those vibrant red fruit flavours. A joy served with
cured meats and charcuterie. - Alex Layton"
JancisRobinson.com 9th Aug 2019
medium-bodied red with a touch of herbal scrubbiness on the palate, fine
tannins and cherry fruit. 15.5/20 - Richard Hemming MW"
Decanter 5th Aug 2019
"Once a bit player in red blends, cinsault is really
making a name for itself as a varietal wine, particularly from old-vine
vineyards like this. It's light-bodied yet intense, with vibrant acidity and a
delicious stalky sappiness to the plum and perfumed red berry fruit. Try it
slightly chilled. - Tina Gellie"
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