Meet The Producer - Vondeling
Written by: Amanda McCabe
The Vondeling estate is located around the highest peak of the Paardeberg. Owned by Julian Johnsen, Anthony Ward and Richard Gower, this historic 40 hectare farm has been producing wine for three centuries. It's ideal terroir, south facing slopes, decomposed granite soil and long afternoon south westerly winds bring a wonderful vibrancy and character to the wines.
Their multi award winning winemaker, Matthew Copeland constantly searches to improve the quality of the wines. He experiments with skin ferments and extended macerations, whilst practicing minimal intervention, to retain freshness and natural characteristics.
In the wine store at Macknade Faversham, we've started with three of Vondeling's wines but, as the seasons change, we'll be bringing more to our shelves.
Named after Babiana Noctiflora, a rare species of vegetation found only on the Paardeberg Maountain, the Babiana white blend has complex aromas of roasted almonds, Turkish delight, lime zest, apricot, orange blossom, wild honey and pineapple. Vibrant and textured on the palate with a great length, it's a luscious white, using grapes from old vines for added intensity. Chenin Blanc, Viognier, Grenache Blanc and Roussanne, lees aged for seven months with four months in oak, it's a glorious mouthful. Perfect with creamy chicken dishes or fish.
Named after Monsonia Speciosa, a very rare species of vegetation typical to the Western Cape region, this Shiraz is matured for 16 months in oak. Refined yet opulent with aromas of bright violets, dark fruits and a hint of earth, sweet spices and wood smoke. Full bodied with a viscous texture and a lingering finish. Perfect with roast vegetables and hard cheeses.
A wonderful example of Merlot, the Signal Red as shown on the label has loads of red berry flavours and gentle tannins. A well rounded and vibrant palate with subtle oak and a delightfully long finish. This wine is best enjoyed with a wide variety of meals including spaghetti bolognaise, casseroles, your Sunday roast and of course, a braai!