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VIDEO CONTENTS INDEX:

00:00 – WHO ARE THE WIGHTMANS

00:24 – THE STIPULATIONS OF THE SWARTLAND INDEPENDENT PRODUCERS

01:52 – WHERE CAN I FIND WIGHTMAN AND SONS

02:23 – WHAT DOES THE WHIGHTMAN A/B BLEND TASTE LIKE?

04:18 – HOW THE WINE WAS MADE

04:56 – THE “BLEND EARLY” VS “BLEND LATE” DEBATE

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Andrew Wightman and his son Brandon are about as Swartland-y as one can get. As members of the Swartland Independent producers, the aren’t allowed to add acid, or tannin, or yeast, or use any chemical fining. They can also never use more than 25% new oak in the maturation of any of their wines. The Wightmans go a step further by farming all their fruit organically, and ensure that you can taste their wines by appointment only. Less formally stipulated, but every bit as mandatory, SIP members have to be folksy, from the good earth, and bearded where possible.

And if you thought the people were Swartland-y, just wait until you taste the wine:

👃🏼 The vanguard carries salted almonds, gravel stones, yellow apple, cinnamon, and a hint of vanilla combination which I guess could also be a sort of apple pie thing.

👄 On the palate, there is a white freshness, but also with lovely salted almonds, orange rind preserve, and a really quite intriguing stony texture that we’ve discussed previously. It sounds ridiculous, until it’s in your mouth. The apple-pie fruit/spice combo continues on the palate and lingers beautifully.

🔬 13.5% ABV. Wine of origin Swartland. More specifically from the Malmesbury district. 70% Old Vine Chenin Blanc, 30% Clairette Blanche. Fruit was farmed organically, and then hand-harvested, before being whole-bunch pressed, barrel-fermented using native yeasts, and then aged in old oak for 9 months. Components were blended one month prior to bottling.