SERVE WITH Serve well-chilled. Enjoy with roasted pork loin served with caramelised apples or duck and orange sauce.
WINEMAKING WinemakerAnton Swarts – Cape Wine Master ORIGINWestern Cape TERROIR / SOIL Soils range from heavy clay, rich in limestone, to other parts thatconsist of broken shale rock. VINEYARD AND CLIMATE CONDITIONS: Trellised and bush vines between 10 and 22 years old receiving supplementary drip irrigation produced 10 – 14 tonnes per hectare. WINEMAKING In the coolness of the morning in February and March, the grapes were machine- and hand-harvested 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 of the individual block selections (some kept separate and some blended) were racked from the lees and inoculated with a selected yeast strain. Fermentation was temperature-controlled in stainless steel tanks. Only the best tanks were selected for the final blend. Maturation occurred on the fine lees at least two months prior to bottling, to give extra body, elegance, flavour, and freshness. Only a small portion (<5%) of this wine was barrel fermented in new French oak barrels to add complexity to the wine. DOWNLOAD TASTING NOTE
