Swallows’ Tale

Swallows’ Tale

Named in honour of Hirundo rustica, that valiant breed of migrating bird: arrives in Northern Europe from South Africa in April, rears at least two clutches of young during our summer, then migrates back to South Africa for a well-earned holiday – a dream many of us have and few fulfil.

Anthony’s journey to South Africa crosses the path of swallows migrating north for our summer.  We are sourcing our grapes in Swartland and the Southern Cape where sustainable, responsible agriculture is practised and we aim to produce clean, fruit driven wines, expressive of the terroir from whence they originate and only using grape varieties that thrive in that region.    We believe Swallows’ Tale is exciting to drink, with or without food.  This is our 13th vintage and the swallows continue to migrate.

Elim
South Africa

The winery are sourcing their grapes in Swartland and the Southern Cape where sustainable, responsible agriculture is practised.

The aim – to produce clean, fruit driven wines, expressive of the terroir from whence they originate and only using grape varieties that thrive in that region.

 

Viticulture

Together we have created a range of wines that are brand leaders. Sourcing and blending this range allows me to reach a wide audience and gives me the opportunity of exploring a different aspect of the wine world.

Winemaking

The winery are sourcing their grapes in Swartland and the Southern Cape where sustainable, responsible agriculture is practised and they aim to produce clean, fruit driven wines, expressive of the terroir from whence they originate and only using grape varieties that thrive in that region. Harvesting of these varieties took place at the end of February until mid March. With its Mediterranean climate, this region’s decomposed granite and shale soils produce beautifully structured red wines. Daily punch-downs were done on the Cuvées during primary fermentation in Stainless Steel tanks for approximately 10 days at temperatures between 22-28°C. Further malolactic fermentation and maturation on french oak staves took place for approximately 4 months before meticulous blending took place.

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