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Grape Varieties:
Merlot (90%), Viognier (10%)
Winemaking Method and Maturation:
Hand-picked and whole-bunch pressed on a light Champagne cycle, using only free-run juice (limited to 500 L a tonne). After settling overnight it was fermented with selected natural yeast in neutral French oak, then matured on fine lees for 10 months in third- and fourth-fill 300 L barrels.
Wine Tasting Notes:
On colour
Pale, almost white, with a delicate salmon-pink blush.
On the nose
Blueberry muffin and liquorice spice, layered with mulberry, caramel and vanilla pod, lifted by aniseed and young fennel.
On the palate
A sweet-edged entry opens into a broad, silky, creamy mouthfeel. Dark berry fruit carries through with firm texture and tension, a fresh crushed-stone character and a long almond finish.
On the whole
A red grape made as a white: Solo has the structure of a red with the freshness of a white. A singular wine from Kobie Viljoen.
Taste profile
Full, rich, weighty
Bright & crisp
Bone dry
Flavours
From the fruit
From the oak barrel
From time in the bottle