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TERROIR / SOIL:
At Spier Wine Estate the differences in altitude, aspect, solar radiation and wind exposure results in significant mesoclimate differences over short distances. This, coupled with variations in soil (mainly Escourt/Pinedene transitioning to Cartef), creates a terroir that ensures full and complex wines with unique character and style.
The bunches were picked at optimal ripeness and placed on straw bales. The grapes were dried until they were almost raisin-like. In this process the water evaporates, concentrating flavours, acidity and sugar within the shriveled berries. The wild fermentation took place in a barrel in a regulated atmosphere guarding against contamination and overheating. The wine aged for a further 12 months on the lees before bottling.
Alc: 11.05 % vol
TA: 6.5 g/L
RS: 158.1 g/L
Deep golden straw with a viscous appearance
Enticing blend of dried apricots, marmalade and almond aromas on the palate. The sweetness is balanced by a fresh natural acidity and long lingering finish.
Best served chilled with dessert. Pairs well with an apricot yogurt mousse or fresh fruit tarts.