Intensely flavoured, with a defined structure and flavours that mature into tropical nuances of guava, green figs and passion fruit. Crisp acidity and apple flesh texture outlines the backbone of the wine, while also enhancing its lingering finish.
Vineyards
Annelie Viljoen (Viticulturist) The grapes were sourced from low-yielding, trellised vineyards in and around Stellenbosch, including Jonkershoek, Stellenbosch Kloof, Koelenhof, Helderberg and Polkadraai, as well as from the Malmesbury and Darling areas. The vines were 15 to 20 years old at the time of harvesting.
Winemaking
Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker) The grapes were harvested by hand at 22° to 24° Balling from mid-February to the beginning of March. Each vineyard was separately vinified. Approximately 70% of the juice was fermented on wood segments and staves in stainless steel tanks at 13° to 16°C. The balance was fermented, without any wood, in stainless steel tanks at 13° to 15°C. In both instances, the wine was left on the lees for seven months.
Winemakers Comments
Clear with hints of straw. Base of citrus with a burst of tangerine and lime. Elegant minerality with subtle vanilla oak spice and a lean, refreshing lime aftertaste.
Food Pairing
Enjoy this wine slightly chilled on its own, or with fresh salads, seafood, fish or chicken dishes prepared with cream-based sauces.
Chemical Analysis
Alcohol: 13,49% by volume; Residual Sugar: 4.44 g/l; Total acidity: 6.25 g/l pH: 3.28
