Moment of Silence 2007Chardonnay/Chenin blanc/Viognier 2007 - Wine of origin Wellington I consider it a great blessing to have had the priviledge to bottle this quality wine for “Moment of Silence”. It is a blend of 3 noble white wine cultivars, fermented in 100% new French oak barrels and aged for 7 months. The 3 wines were made separately. The blend was made up 1/3 Chardonnay 1/3 Chenin blanc 1/3 Viognier 2007. The Story
In October 2007 a very good friend, Jan de Villiers, phoned to invite me for a wine tasting that following Thursday afternoon. Although I was quite busy at the time, I just had the feeling that I should accept (we all have to make our sacrifices..!) I met him at his beautiful office on a farm outside Stellenbosch and we drove all the way to Wellington. When we arrived at the farm, I was completely blown away by the most spectacular setting I had ever come across. This farm is in close proximity to where I got one of my other wines, the ANNA Chenin blanc 2006, from. The owner’s son met us at their office and took us on a tour. I promised to keep all confidential but what I can tell you is that I met some quality people with an intense attention to detail. They showed me their winery, we tasted very interesting wines and weird cultivars and the family even invited me and Jan for lunch!
I consider it a great blessing to have had the priviledge to bottle this quality wine for “Moment of Silence”. It is a blend of 3 noble white wine cultivars, fermented in 100% new French oak barrels and aged for 7 months. The 3 wines were made separately. The blend was made up 1/3 Chardonnay 1/3 Chenin blanc 1/3 Viognier 2007.
A “Moment of Silence” will complement any red meat and/or rich creamy sauces. I have my own reasons for naming the wine “Moment of Silence” but hope that you will have exactly that when you have your first taste of this wine.
A very good friend said that the wine tastes like a very special cheese cake that only her mother can bake. She uses canned apricots with syrup and all as one of the ingredients and bakes it with a crisp sweet cookie crust.
FREE SO2: 40dpm,
pH : 3.57,
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