Solo produces limited quantities of individually, handcrafted wines which aim to showcase the intrinsic fruit character of a given grape variety. The wines are natural, showing only what the grape has given them. Every grape has an individual voice, Solo is the song of the grape.
THE WINEMAKER
Philip Costandius is Founder and Winemaker of Solo Wines. He has been making wine at prestigious cellars in South Africa
Solo Viognier 2009
THE PRODUCTION
The 2009 Solo Viognier was made from grapes sourced from Somerset West and Durbanville. The starting analyses of the juice was 24ºB sugar, 6 g/l Total Acidity and a pH of 3.6. Gentle crushing was followed by soft pressing and the clear juice was divided between a stainless steel tank and barrels.
The wine was fermented using a selected yeast strain which accentuates mouthfeel and roundness. 11% of the wine was fermented in a new, 300L Hungarian oak barrel and kept on the lees for 8 months. Final blending and bottling was completed in November 2009. Only 3000 bottles were produced.
THE TASTE
The 2009 Viognier displays ripe peach and apricot flavours, complimented by delicate oak and spice. It contains 13.5 vol% alcohol, 5.9 g/l Total Acidity, 1.4 g/l Residual Sugar and has a pH of 3.72. This delicious food wine can be paired with duck or salmon. The wine will mature positively in the bottle for 3 to 5 years after the vintage.
Solo Syrah 2009
THE PRODUCTION
The 2009 Solo Syrah was made from grapes sourced from Wellington
THE TASTE
The 2009 Syrah displays ripe plums and savoury aromas, complimented by subtle, vanilla oak and spice. This is an elegant wine with a brooding presence. It contains 14 vol% alcohol, 4.8 g/l Total Acidity, 3.1 g/l Residual Sugar and has a pH of 3.65.
This sumptuous wine can be paired with any red meat be it a roast, a stew or a casserole. The wine will mature positively in the bottle for 5 to 8 years after the vintage.
