The Wine: This layered wine shows aromas of poached pear, marzipan and apple blossom with hints of minerality, lime and citrus. The fresh and earthy palate is creamy and textured with a concentrated, chalky finish.
Winemaker : The Winemaking Team
Wine Region: Western Cape
At a Glance: ABV: 14.12 % RS : 3.22 g/l PH : 2.93 TA : 6.64 g/l
TYPE : White STYLE : Dry CLOSURE : Screw Cap
Ageing: This wine can be enjoyed now or cellared up to five years
Winter 2016 provided sufficient cold and higher rainfall for a great start to this vintage. Regular, small rains in spring and cool to moderate temperatures provided conditions for good, early-season can and canopy development. Bud break was even as was spring growth, but flowering was not-usually due to weather. Early leaf breaks directly after flowering allowed sunlight to even out the vintage, as did early green harvesting of retarded bunches.
Growth and development sped up in moderate conditions that ensured outstanding vine health. Warmth from late December to January, drought and lighter yields, meant another record early start to harvest that ran until early March. Despite shifts in variety harvest order, wine quality looks fabulous.
In the Vineyard: Vineyards: 66% Stellenbosch 16% Paarl 11% Wellington 7% Robertson Yields: 8 tons/ha
In the cellar: Grapes were de-stemmed and crushed followed by overnight settling of the juice. A 65% portion of the blend is a tank fermented Grenache Blanc. This contributes to the freshness mineralogy and overall complexity. The remainder was fermented in barrel with an indigenous yeast strain to enhance the texture and mouth feel of the wine. The wine was left on extended less contact for 80 days after fermentation and stirred regularly during this period. Only second and third-fill barrels were used during this process.