Jeff Grier
Jeff studied winemaking at the University of Stellenbosch and graduated in 1979. After acquiring local and international experience, the Grier family decided to purchase Villiera in 1983 and Jeff took on the winemaking responsibility the following year. His desire to further his knowledge culminated in Jeff becoming a Cape Wine Master in 1987.
A joint venture with Jean Louis Denois of Champagne ensured that Jeff had as much exposure as possible to winemaking in France, particularly the Méthode Champenoise in Champagne. Jeff’s frequent visits to France have resulted in the Grier family investing in a property in the South of France, and two harvests a year have doubled his opportunity to gain experience.
Jeff’s environmentally responsible approach also shows in his commitment to nature and a sustainable future.
Villiera Wines
Auction Wines
Villiera Terre Rouge 2005
55% Cabernet Sauvignon, 45% Cabernet Franc
Wine of Origin Stellenbosch
Three lots - each lot comprising 6 bottles (6 x 750ml) of Villiera Terre Rouge 2005.
After years of sourcing red fruit in Devon Valley, the quality produced off the “red earth” was obvious. This 2005 Auction blend includes Cabernet Sauvignon and Cabernet Franc selected from the band of “red earth” in the area. The wine was made in a traditional manner with the aim of maximising longevity. At the time it was felt that the wine would last 15 years and the expert panel gives it another 5 years. A red wine from Stellenbosch lasting 20 years - that is what the CWG Auction is about. The Cabernet Sauvignon has provided the structure and the Cabernet Franc has contributed finesse and extra intensity.
Tasting Notes: It is a classy 15-year-old wine, showing the classic, concentrated character of a Cabernet combination. The fine tannins have been polished over time and the silky texture makes it a mouth-watering option.
Drink now and for the next five years.
Blind tasted by CWG expert panels in July 2020 and selected for the Vinotheque Auction.
This wine was previously sold on the 2007 and 2008 CWG Auctions.
This wine has been supplied by the winemaker, stored in their cellar since the year of Auction.
Alc: 13.94 RS 2.0 TA 5.8 pH 3.56
These three lots sold for R7 000 - R7 500 per lot excl VAT
Villiera Drip Barrel Cabernet Franc 2018
100% Cabernet Franc
Wine of Origin Stellenbosch
Ripe Cabernet Franc was crushed and destalked, followed by fermentation in a pump-over container to maintain the integrity of the skins. We were only interested in the Drip Barrels. This is the fermenting wine that drips out of the berries under the weight of the skins after drawing off. It is the heart of the wine. The juice is dark, clear, beautifully balanced and intense. The fermentation completed in a mix of new and used French oak barrels and after 18 months of maturation, it was bottled.
This is my version of the now trendy Cabernet Franc, from a mature block reflecting its terroir.
Tasting Notes: Intensely perfumed with dark berry fruit and integrated oak spice, with a hint of minerality. It is ripe with textured tannins and a long finish.
Ready for drinking from 2023 to 2030.
Villiera Drip Barrel Cabernet Franc 2017
Ripe Cabernet Franc was crushed and destalked, followed by fermentation in a pump-over container to maintain the integrity of the skins. We were only interested in the Drip Barrels. This is the fermenting wine that drips out of the berries under the weight of the skins after drawing off. It is the heart of the wine. The juice is dark, clear, beautifully balanced and intense. The fermentation completed in a mix of new and used French barrels and after 18 months of maturation, it was bottled.
Tasting Notes: Intensely perfumed, showing some finesse with dark berry fruit and spice with an underlying smokiness. It is ripe with textured tannins and a long finish.
Villiera Drip Barrel Cabernet Franc 2016
Ripe Cabernet Franc was crushed and destalked, followed by fermentation in a pump-over container to maintain the integrity of the skins. We were only interested in the drip barrels. This is the fermenting wine that drips out of the berries under the weight of the skins after drawing off. It is the heart of the wine. The juice is dark, clear, beautifully balanced and intense. The fermentation and malolactic fermentation completed in French barrels and after 18 months of maturation, it was bottled.
Villiera Drip Barrel Cabernet Franc 2015
Ripe Cabernet Franc was crushed and destalked, followed by fermentation in a pump-over
container to maintain the integrity of the skins. We were only interested in the drip barrels.
This is the fermenting wine that drips out of the berries under the weight of the skins after
drawing off. It is the heart of the wine. The juice is dark, clear, beautifully balanced and
intense. The fermentation and malolactic fermentation completed in French barrels and
after 18 months of maturation, it was bottled.
Villiera Meteor Methode Cap Classique 2008
A selection of perfectly healthy, early picked fruit was whole bunch pressed in a pneumatic
bag press. Only the cuvée (500 litres/ton) was settled and naturally fermented. The final
cuvée is comprised of all 3 Champagne varieties; Chardonnay, Pinot Noir, Pinot Meunier.
The blend is dominated by Chardonnay to improve maturation potential and a portion
was fermented in used barrels for extra complexity. The red grapes add body, roundness,
and flavour. After stabilisation and addition of liqueur de tirage, the wine was bottled
for second fermentation. After 5 years on the lees, this sparkling wine was riddled and
disgorged. A small addition of dosage has ensured great balance.
Villiera Drip Barrel Merlot 2012
Ripe Merlot was partially crushed and fermented in a pump-over container to maintain the integrity of the skins. We were only interested in the drip barrels. This is the fermenting wine that drips out of the berries under the weight of the skins after drawing off. It is the heart of the wine. The juice is dark, clear, beautifully balanced and intense. The fermentation and malolactic fermentation completed in the French barrels and after 18 months of maturation, it was bottled. Tasting Notes: Intensely aromatic with forthcoming berry fruit and hints of chocolate, spice and vanilla. It is well-balanced with a velvety texture but with enough grip to ensure good length. The complexity will ensure that this wine should keep for up to 10 years.
Villiera Meteor Cap Classique 2008
A selection of perfectly healthy, early picked fruit was whole bunch pressed in a pneumatic bag press. Only the cuvee (500 litres/ton) was settled and naturally fermented. The final cuvee is comprised of all 3 Champagne varieties; Chardonnay, Pinot Noir, Pinot Meunier. The blend is dominated by Chardonnay to improve maturation potential and a portion was fermented in used barrels for extra complexity. The red grapes add body, roundness, and flavour. After stabilisation and addition of liqueur de tirage, the wine was bottled for second fermentation. After 5 years on the lees, this sparkling wine was riddled and disgorged. A small addition of dosage has ensured great balance. Tasting Notes: Rich, biscuity and slightly spicy on the nose with a hint of berry fruit and roasted almonds on the palate, developing finesse and complexity on the aftertaste. Powerful and bracing to drink now but will develop more intensity and harmony with another year or two in the bottle.
Villiera Shooting Star Cap Classique Brut, Chardonnay 2008
Slightly unripe, healthy fruit was whole bunch pressed in a pneumatic bag press. Only the Cuvee (500 Litres/ton) was settled and naturally fermented. After stabilisation and addition of liqueur de tirage, the wine was bottled for second fermentation. After 2 years on the lees, this sparkling wine was riddled and disgorged. Dosage ensured perfect balance and a further 1 year on the cork has resulted in greater harmony. Tasting note: Rich, creamy, yeasty nose with a full, ripe toasty flavour on the palate, developing finesse and complexity on the aftertaste. Powerful and bracing to drink now but could develop more intensity with another year in the bottle.
Villiera Mother Earth 2008
At Villiera our 'unlocking nature' approach is beginning to pay off. Harnessing nature in the vineyard and cellar has intensified flavour and eased our conscience. The 2008 Auction blend consisting mainly of Cabernet Franc was made from fruit picked at optimum ripeness.The grapes were crushed and destalked before being transferred to a red wine fermentation vessel. Regular pump overs ensured good texture and colour. After gentle pressing, the young wine was racked to new French oak barrels for malolactic fermentation. Evolution in the barrels was enhanced by 2 rackings and the wine was finally removed after 2 years before being bottled. Tasting note: The wine displays an attractive dark red colour with intense aromas of dark berry fruit and a hint of spice and herbs. The new oak makes a subtle contribution with nuances of vanilla and coffee on the palate. The wine is well balanced with ripe, dry tannins and a rich, long finish, ensuring sufficient structure for extended maturation.
Villiera Shooting Star 2007
Slightly unripe, healthy fruit was whole bunch pressed in a pneumatic bag press. Only the Cuvee (500 Litres/ton) was settled and naturally fermented. After stabilisation and addition of liqueur de tirage, the wine was bottled for second fermentation. After 2 years on the lees, this sparkling wine was riddled and disgorged. Dosage ensured perfect balance and a further 1 year on the cork has resulted in greater harmony. Tasting note: Rich, creamy, yeasty nose with a full, ripe toasty flavour on the palate, developing finesse and complexity on the aftertaste. Powerful and bracing to drink now but could develop more intensity with another year in the bottle.
Villiera Shooting Star Chardonnay Brut 2005
Winemaking Notes: Slightly unripe, healthy fruit was whole bunch pressed in a pneumatic bag press. Only the Cuvee (500 litres/ton) was settled and naturally fermented. After stabilisation and addition of the liqueur de tirage, the wine was bottled for second fermentation. After 27 months on the lees, this sparkling wine was riddled and disgorged. Dosage ensured perfect balance and a further 2 years on the cork has resulted in peak maturity. Tasting Notes: Rich, creamy, yeasty nose with a full, ripe toasty flavour on the palate, developing finesse and complexity on the aftertaste. Powerful and bracing to drink now but could develop more intensity with another year in the bottle.
Villiera Terre Rouge 2005
Winemaking Notes: After years of sourcing red fruit in Devon Valley, the quality produced by the Terre Rouge (red earth) was obvious. The 2005 Auction blend includes Cabernet Sauvignon and Cabernet Franc selected from the band of red earth in the area. The grapes were picked at optimum ripeness, crushed and destalked before transferring to a red wine fermentation vessel. Regular pump overs ensured good texture and colour. After gentle pressing, the young wine was racked to new French oak barrels for malolactic fermentation. Evolution in the barrels was enhanced by three rackings and the wine was finally removed after 24 months before being bottled. Tasting Notes: The wine displays an attractive dark red colour with intense aromas of dark berry fruit and a hint of spice and tobacco. The new oak makes a subtle contribution with nuances of vanilla and coffee on the palate. The wine is well balanced with ripe, dry tannins and a rich, long finish, ensuring sufficient structure for extended maturation.
Villiera Terre Rouge 2005
After years of sourcing red fruit in Devon Valley, the quality produced off the 'red earth' was obvious. This 2005 Auction blend includes Cabernet Sauvignon and Cabernet Franc selected from the band of 'red earth' in the area. The grapes were picked at optimum ripeness, crushed and destalked before transferring to a red wine fermentation vessel. Regular pump overs ensured good texture and colour. After gentle pressing the young wine was racked to new French oak barrels for malolactic fermentation. Evolution in the barrels was enhanced by three rackings and the wine was finally removed after 24 months before being bottled. Tasting Notes The wine displays an attractive dark red colour with intense aromas of dark berry fruit and a hint of spice and tobacco. The new oak makes a subtle contribution with nuances of vanilla and coffee on the palate. The wine is well balanced with ripe, dry tannins and a rich, long finish, ensuring sufficient structure for extended maturation.
Villiera Blanc De Blanc Brut Chardonnay 2003
Slightly unripe, healthy fruit was whole bunch pressed in a pneumatic bag press. Only the Cuvee (500 litres/ton) was settled and naturally fermented. After stabilisation and addition of the liqueur de tirage, the wine was bottled for second fermentation. After 30 months on the lees, this sparkling wine was riddled and disgorged. Dosage ensured perfect balance and a further 2 years on the cork will result in peak maturity. Tasting Note: Rich, creamy, yeasty nose with a full, ripe toasty flavour on the palate, developing finesse and complexity on the aftertaste. Powerful and bracing to drink now but could develop more intensity with another 2 years in the bottle.
Villiera Handmade Merlot
Fully ripe Merlot was destalked by hand and hand-sorted before partial hand crushing into open 225 litre barrels for fermentation. Regular hand punching ensured good texture and colour. After a gentle pressing, the young wine returned to the barrels for malolactic fermentation after refitting the heads for malolactic fermentation. The wine was matured for a total of 19 months in new French oak and bottled unfiltered. Tasting Note: The wine displays an attractive dark red colour with intense mulberry and choc-mint aromas. The new oak makes a subtle contribution with hints of vanilla and spice on the palate. The wine is well balanced with soft tannins and a rich, long finish, structured for extended maturation.
Villiera Brut Ten Methode Cap Classique
Rich, creamy, yeasty nose with a full, ripe toasty flavour on the palate developing finesse and complexity on the aftertaste. Powerful and bracing to drink now, it could develop more intensity with another year in the bottle.