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Western Cape – mainly Stellenbosch and Tygerberg
TERROIR / SOIL:
The grapes are grown on the slopes of the Vlaeberg Hills overlooking False Bay, and on the Tygerberg Hills overlooking the West Coast. The soils typical to these regions are Estcourt, Kroonstad and Oakleaf.
VINEYARD AND CLIMATE CONDITIONS:
Trellised vines with an average age of 22 years yielded the grapes for this wine. The grapes were harvested in four parcels in the third week of February at a yield of 8 tonnes per hectare.
Average temperature as follows:
Winter: 9 – 18°C
Summer: 14 – 27°C
Annual rainfall: 680mm
Grapes from four carefully selected vineyard blocks were hand-harvested between 23° and 24.5°B in 9kg crates. After hand sorting the grapes, skin contact was allowed for six hours at 10°C. Only run juice drained by gravity was used for fermentation. Following fermentation in 300L French oak barrels, the wine was matured on the lees for nine months. Only the finest oak barrels (of which 15% were first fill) were selected for blending and bottling.
Lemon yellow in color.
Expressive nose of citrus and lime with subtle hints of nuttiness and vanilla. The aromas follow through to a rich, elegant palate.
Crisp pork belly, pan-roasted duck breast or Cape-style pickled fish.