Viognier is a grape that ripens very early and is tough to grow in even the most perfect conditions. Originating from the south of France, the cultivar is now grown in most wine regions in the world including South Africa, especially in regions like Constantia, Stellenbosch and Elgin.
Viognier has an exuberant character that is perfumed and opulent, but dry. In spite of low acidity, it is full-bodied with seductive flavours of apricot, peach, musk and lime blossom. Much like Chardonnay, Viognier can also be oak aged and we encourage those who love Chardonnay to also explore different styles of Viognier, as an oaked Viognier has those creamy vanilla and buttery flavours which Chardonnays are famous for.
This wine does best with spicy foods such as Indian korma and other mild to medium aromatic curries, extending even to the hotter Thai curry and Indian Vindaloo. It is also very good with the sweet, rich flavours of crab and crayfish and likes fish and seafood in creamy sauces, particularly when flavoured with saffron.
Our Sommelier, Manny Cabello, included Viogniers from vineyards in Constantia, Stellenbosch and Greyton including Eagle’s Nest, Tamboerskloof and Lismore.
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