Anton Swarts – Cape Wine Master
Coastal region – Western Cape
TERROIR / SOIL / VINEYARD AND CLIMATE CONDITIONS:
A combination of factors play a part in producing this lighter style wine, namely: specific vineyard blocks and site selections, soils that are light and sandy, harvest timing, lower yield per hectare, clones that ripen at lower sugar levels and canopy management.
The grapes were hand-harvested by hand at optimum ripeness, then destemmed, slightly crushed, and lightly pressed. A small portion of the slightly-pressed juice was blended with the free-run juice and left to settle overnight. The following morning the clear settled juice was racked from the lees to stainless steel tanks and inoculated with yeast to start alcoholic fermentation.
While the wine was actively fermenting, tanks for the proposed blend were tasted and selected. A small volume of alcohol had formed in these wines and it was here, during fermentation, that the wine was de-alcoholised using spinning cone technology. This occurred in two stages. The first stage extracted the wine’s volatile flavour and aromatic soul. This occurred under vacuum and at low temperatures. The second stage enabled removal of neutral alcohol and add back the extracted flavour and aromatics. The de -alcoholised (non-alcoholic) base wine was left to complete alcoholic fermentation. Afterwards, the wine was kept on its fine lees, then cross-flowed, with necessary sugar adjustments made. Finally, it was tartrate stabilised and bottled.
TA: 6.6 g/L
RS: 9.4 g/L
Clear bright, pale straw with a greenish hue.
This off-dry, unwooded wine offers aromas of peaches, litchi, orange and guava. The palate has tropical fruit flavours with a lemony, saline finish.
Great by itself as an aperitif; also delicious with light seafood or salads.
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