Vondeling Babiana 2017/2018
|Style||Medium bodied, elegant, plenty of fruit and very smooth. Best with food and not over chilled.|
|Grape||64% Chenin Blanc, 19% Viognier, 8.5% Roussanne & 8.5% Grenache Blanc|
|Food||Rich seafood, Lobster, fish and chicken especially with creamy sauces, Thai aromatic dishes, cheese.|
|Awards||Platters Wine Guide 4.5 Stars; Tim Atkin 2018 SA Reports 93 points; South African Wine Index (SAWi) 2018 Grand Gold; Michaelangelo 2018 Gold; Six Nations Wine Challange 2018 Gold|
Named in honour of Babiana Noctiflora, which is a rare species of fynbos found only on the Paardeberg Mountain. It has a delicate yellow flower which releases its scent in the evenings to attract an extremely rare moth for pollination. The Syngrapha Circumflexa of the Noctuidae moth family is also known as Owlet moths.
THE NAME BABIANA
Babiana Noctiflora belongs to the Iris family. The name Babiana is derived from the Dutch ‘baviaantje’, meaning 'little baboon', because baboons were seen preferentially eating the corms of these plants. This species has lost habitat to vineyards and fruit orchards in the past, but at Vondeling we conserve this endangered species.
Babiana is made predominantly from old Chenin Blanc vines planted in 1986. Its age and low yield ensure consistent quality and concentration, which forms the backbone of this blend. The fullness of the Chenin Blanc is tempered by the verve and high aromatics of the Grenache Blanc, Viognier and Roussanne.
All grapes are hand-picked at optimum ripeness and refrigerated for 24 hours. The Chenin Blanc is whole bunch-pressed and no sulphur is added to promote wild yeast development. The unsettled juice is then rapidly transferred to barrel for natural fermentation. Although a nerve-racking process, this method lends structure, complexity and longevity to the wine. The Grenache Blanc, Roussanne and Viognier are destemmed and cold fermented for 8 days on the skins before being basket-pressed directly to barrel to complete fermentation. The wine undergoes full malolactic fermentation and is matured for 10 months on the lees before being racked, blended and bottled.
TASTING NOTES & CELLARING & FOOD PAIRING
The wine has a pale-yellow colour with a bright green hue. The nose gives great tension and poise, brimming with roasted almonds, sweet cashews, Turkish delight, lime zest, apricot and orange marmalade, wild honey and pineapple. A fresh, vibrant and textured palate offers weighted density and length. Layers of rolled oats, white pepper, floral jasmine, mint, ginger and creamy lemon meringue are aptly supported by subtle and reserved oak presence. Babiana is a complex wine suitable to many an evening dish. Enjoy with chicken tagine with apricots and roasted almonds or aromatic Asian dishes.
2018 South African Wine Index (SAWI) Grand Gold
2018 Michelangelo Gold
2018 Tim Atkin SA Report 93 points
2018 Neal Martin SA Report 89 points