WINEMAKER: Anton Swarts – Cape Wine Master
ORIGIN: Grapes were sourced from the Breedekloof and Coastal regions within the Western Cape of South Africa.
TERROIR / SOIL: Soil and subsoil from various regions of the Western Cape: Clovelly, Estcourt, Kroonstad, alluvial soil in ancient riverbed and Glenrosa.
VINEYARD AND CLIMATE CONDITIONS:
Trellised vines of between 16 and 21 years yielded the grapes for this wine. They received supplementary drip irrigation and produced 10 to 14 tons per hectare.
Grapes were hand-harvested from selected vineyard blocks and then de-stemmed, slightly crushed and pressed at the cellar. The juice of the individual block selections (some separate and some blended) were then temperature-control fermented in stainless steel tanks with selected yeast strains. Only the best tanks were selected for the final preparation of the blend. Maturation occurred on the fine lees for two months prior to preparation for bottling. 5% of the wine was barrel fermented in new French oak barrels to add complexity to the wine.
Pale straw in colour with a green hue.
Grapefruit, lime, yellow apple, banana, pear and hints of vanilla and butterscotch on the nose. The palate is creamy with layered fruit, pleasant acidity and good balance.
Serve well-chilled with pan-fried salmon in a lemon butter sauce.