Bacon, feta and spinach salad, tender fillet of sole in parsley butter, creamy goat's cheese, sushi, pasta or pizza.
WINEMAKER Jacques Erasmus ORIGIN Western Cape TERROIR / SOIL Combination of alluvial, well-drained and aerated soils, as well as decomposed granite soils from mountain foothills. VINEYARD AND CLIMATE CONDITIONSGrapes sourced from trellised and bush vines produced 10 to 15 tons per hectare. WINEMAKINGGrapes were hand-harvested, de-stemmed and slightly crushed before pressing and brief contact on the skins. Free run juice settled in the tanks overnight. The clear settled juice of the individual block selections (some kept separate and some blended) was racked from the lees and inoculated with selected yeast strains. Fermentation was temperature controlled. Maturation occurred on the fine lees for another 3 months to give extra body and elegance to this unoaked wine. DOWNLOAD TASTING NOTE
