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TERROIR / SOIL:
The vineyard is planted in the high hills of Tygerberg. The landscape is renowned for old geological formations, and the soil for Malmesbury shale. The proximity to the ocean is around 15 km.
VINEYARD AND CLIMATE CONDITIONS:
Dryland, semi-trellised vines with an average age of 33 years in a single vineyard yielded the grapes for this wine. The ocean breezes tempered the heat enabling the berries to hang on the vine for longer. They were picked in four parcels in late February: a yield of 6 tons per hectare.
Grapes were hand-harvested in 10kg lug boxes and pre-cooled before hand-sorting, destemming and crushing. Skin contact was limited to 6 hours and the free-run juice drained off to settle overnight before inoculation. The fermentation took place in a combination of 300L, 400L, 500L and 2500L French oak barrels. The wine matured for 14 months in barrels; 60% were new fill, while the balance was second fill.
14.74 % vol
Molten buttery gold, with a bright, vibrant rim.
Soft aromas of dried apricots and ripe tropical fruit, with an oak and vanilla undertow on the nose. On the palate, there’s good acidity and rounded rich flavours of white flesh peaches, almond paste and creaminess.
Crisp pork belly with oriental caramelisation, duck breast with fynbos honey and spices, or Cape-style pickled fish.