The British asparagus season is a mere eight weeks long (it’s available now) which makes it a truly special seasonal crop. And equally special is The Foundry Viognier from one of the Cape’s super star winemakers.
The Foundry was conceived over a kitchen table some fifteen years ago, between friends James Reid and Chris Williams. Chris Williams has long been recognised as one of the Cape’s finest winemakers.
I have followed the ongoing success of the Foundry Viognier since its first ever vintage in 2004 and believe that its ongoing success has something to do with the fact that the wine’s profile is not simply varietal, but something more complex, even mineral, which is rare for a New World Viognier. From the start, it has always maintained a more restrained and muted style, but without any loss of identity.
It’s medium to full bodied but not remotely heavy, there is fine underlying acidity and a touch of salinity on the finish. a wine that really develops in the mouth.
Simply steam the British asparagus and serve either with butter or a hollandaise sauce. Or if you don’t want to wait, enjoy the very good crop from Peru in the meantime!