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Valdiguie

Wilson Foreigner, Valdiguie 2016

R620

23 in stock

Notes

In 2005, as David Wilson and Chris Alheit were learning their craft, they met while working a harvest together at Flagstone in Somerset West in South Africa, and a deep and meaningful friendship was formed. The very next year, Chris and his now wife, Suzaan, traveled to Napa to work a harvest alongside David. The two young men talked about one day making a wine together. A decade later, they have started a project that sources exciting varieties from unique vineyards – Wilson Foreigner. The result is an incredible Albariño and a classy Valdiguié that offer new-wave styling, elegance and favourable texture rather than overt varietal character and sweet fruit.

David grew up on the family ranch, Rancho Chimiles, where he resides now with his wife, Christine, and their two children. David studied fruit science with an emphasis on wine and viticulture at Cal Poly San Luis Obispo and is currently the Director of Vineyards and Grower Relations at Pahlmeyer. Christine grew up in the Sierra Foothills town of Murphys. She graduated from Saint Mary’s College of California with a degree in law studies and later transitioned into the wine industry.

The Valdiguié comes from Rancho Chimiles in southeastern Napa County, owned and managed by Terry and Virginia Wilson and family. For our second vintage working with this fruit we harvested on September 8th. Winemaking remained the same; thirty percent of the fruit was left as whole cluster, while the balance was de-stemmed, all went in to a concrete fermenter. Fermentation occurred with ambient yeasts and the must was pressed eleven days after harvest. Primary and malolactic fermentation finished in neutral French oak barrels, no additions were made except for sulfur dioxide, and the wine was bottled without any fining or filtration.

Rancho Chimiles, part of the original Mexican land grants in California, has been owned and farmed by the Wilson family for decades. The first vineyard was planted in 1972 with Valdiguié; known at the time as ‘Napa Gamay’. Prior to the late 1980s, the variety was widely planted in the Napa Valley and was favoured for its ability to produce table wines with great colour, concentration and acidity. Think fine Beaujolais with Rhône-like pepper, pitched tannin and clarity. Youthful, bright and intriguing, it is the epitome of new-wave wine.

Tasting notes:
With floral and dried berry aromatics, the wine is light but still serious on the palate with notes of plum sauce, dried herbs, and lively acidity on the finish.

In 2005, as David Wilson and Chris Alheit were learning their craft, they met while working a harvest together at Flagstone in Somerset West in South Africa, and a deep and meaningful friendship was formed. The very next year, Chris and his now wife, Suzaan, traveled to Napa to work a harvest alongside David. The two young men talked about one day making a wine together. A decade later, they have started a project that sources exciting varieties from unique vineyards – Wilson Foreigner. The result is an incredible Albariño and a classy Valdiguié that offer new-wave styling, elegance and favourable texture rather than overt varietal character and sweet fruit.

David grew up on the family ranch, Rancho Chimiles, where he resides now with his wife, Christine, and their two children. David studied fruit science with an emphasis on wine and viticulture at Cal Poly San Luis Obispo and is currently the Director of Vineyards and Grower Relations at Pahlmeyer. Christine grew up in the Sierra Foothills town of Murphys. She graduated from Saint Mary’s College of California with a degree in law studies and later transitioned into the wine industry.

The Valdiguié comes from Rancho Chimiles in southeastern Napa County, owned and managed by Terry and Virginia Wilson and family. For our second vintage working with this fruit we harvested on September 8th. Winemaking remained the same; thirty percent of the fruit was left as whole cluster, while the balance was de-stemmed, all went in to a concrete fermenter. Fermentation occurred with ambient yeasts and the must was pressed eleven days after harvest. Primary and malolactic fermentation finished in neutral French oak barrels, no additions were made except for sulfur dioxide, and the wine was bottled without any fining or filtration.

Rancho Chimiles, part of the original Mexican land grants in California, has been owned and farmed by the Wilson family for decades. The first vineyard was planted in 1972 with Valdiguié; known at the time as ‘Napa Gamay’. Prior to the late 1980s, the variety was widely planted in the Napa Valley and was favoured for its ability to produce table wines with great colour, concentration and acidity. Think fine Beaujolais with Rhône-like pepper, pitched tannin and clarity. Youthful, bright and intriguing, it is the epitome of new-wave wine.

Tasting notes:
With floral and dried berry aromatics, the wine is light but still serious on the palate with notes of plum sauce, dried herbs, and lively acidity on the finish.

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Country

US

Region

California

Style

Red

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