The Yellowwood Organic White 2019
R 118.00

The Yellowwood Organic White 2019

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This organic blend of 54% Chenin Blanc and 46% Viognier is named after the indigenous yellowwood tree standing tall in the heart of Spier’s Werf (farmyard).

WINEMAKER:
Tania Kleintjes

ORIGIN:
Coastal region

TERROIR:
Organically grown grapes from Stellenbosch and Paarl. The differences in altitude, aspect, solar radiation and wind exposure result in significant mesoclimate differences. This, coupled with variations in soil, created this complex wine with its unique character and style.

WINEMAKING:
The Chenin and Viognier grapes were hand harvested in the morning in 8kg lug boxes. The grapes were cooled at the cellar before hand-sorting. A low-intervention approach was used throughout the winemaking process. The juice was fermented in a combination of stainless-steel tanks and French oak barrels, with 100% of the Viognier component in French oak barrels. The wine spent 4 months on its gross lees to enhance its structure before bottling.

ANALYSIS:

Alc: 13.73 %vol

TA: 5.9 g/L

RS: 2.3 g/L

pH: 3.41 

TSO2: 65 mg/L

APPEARANCE:

Pale gold with a lemon rind rim.

TASTING NOTE:
Aromas of white peach, pear and litchi with subtle notes of spice and citrus fruit are complemented by a crisp lingering finish.

SERVE WITH:
Enjoy with pork chops, Asian-flavoured dishes or seafood.

DOWNLOAD TASTING NOTE

TASTING NOTE

This organic blend of 54% Chenin Blanc and 46% Viognier is named after the indigenous yellowwood tree standing tall in the heart of Spier’s Werf (farmyard).

WINEMAKER:
Tania Kleintjes

ORIGIN:
Coastal region

TERROIR:
Organically grown grapes from Stellenbosch and Paarl. The differences in altitude, aspect, solar radiation and wind exposure result in significant mesoclimate differences. This, coupled with variations in soil, created this complex wine with its unique character and style.

WINEMAKING:
The Chenin and Viognier grapes were hand harvested in the morning in 8kg lug boxes. The grapes were cooled at the cellar before hand-sorting. A low-intervention approach was used throughout the winemaking process. The juice was fermented in a combination of stainless-steel tanks and French oak barrels, with 100% of the Viognier component in French oak barrels. The wine spent 4 months on its gross lees to enhance its structure before bottling.

ANALYSIS:

Alc: 13.73 %vol

TA: 5.9 g/L

RS: 2.3 g/L

pH: 3.41 

TSO2: 65 mg/L

APPEARANCE:

Pale gold with a lemon rind rim.

TASTING NOTE:
Aromas of white peach, pear and litchi with subtle notes of spice and citrus fruit are complemented by a crisp lingering finish.

SERVE WITH:
Enjoy with pork chops, Asian-flavoured dishes or seafood.

DOWNLOAD TASTING NOTE