The Berry Box 2016

£12.95

Today we celebrate nature with this classic, yet contemporary wine blend, comprising three cultivars. Brimming with aromas and flavours of tropical fruits, including litchi, papaya and granadilla. Enjoy with good food and your favourite friends. This wine has been made in a style that will change and develop over time in the bottle. The varieties each lend their own character to the wine. The Semillon starts as a youthful, fresh green leafy flavours that will mature into honeyed, waxy flavours as the wine evolves. The Sauvignon Blanc adds a tropical fruit and green apple flavour with a zesty acidity. The Viognier supports the acid with richness and stonefruit flavours that will become more prominent as the wine ages in bottle.

6 in stock

Description

The Wine: Today we celebrate nature with this classic, yet contemporary wine blend, comprising three cultivars. Brimming with aromas and flavours of tropical fruits, including litchi, papaya and granadilla. Enjoy with good food and your favourite friends. This wine has been made in a style that will change and develop over time in the bottle. The varieties each lend their own character to the wine. The Semillon starts as a youthful, fresh green leafy flavours that will mature into honeyed, waxy flavours as the wine evolves. The Sauvignon Blanc adds a tropical fruit and green apple flavour with a zesty acidity. The Viognier supports the acid with richness and stonefruit flavours that will become more prominent as the wine ages in bottle.

Food Pairing: Enjoy with good food and your favourite friends.

Grape: 71% Sauvignon Blanc, 18% Semillon, 11% Viognier

Producer: Edgebaston 

Winemaker: David Finlayson

Wine Region: Stellenbosch

At a Glance: ABV: 13.5 %vol  RS : 7.7 g/l PH :3.36 TA :  6.3 g/l

TYPE : White STYLE : Off Dry  BODY : Medium    CLOSURE : Screw Cap

 AWARDS:

– Veritas Wine Awards 2013 – Silver
– Best Value Award 2012
– Old Mutual Trophy Wine Show 2012 – Bronze

Ageing: This wine has been made in a style that will change and develop over time in the bottle.

In the Vineyard: Soil Type: Malmesbury Shale on deep red clay.

In the cellar: Grapes were fermented separately in Stainless steel tanks, old barriques and concrete eggs at temperatures ranging between 10 and 18 Degrees Celsius. Aromatic yeast strains add to the fruitiness of the freshly fermented wines. The Viognier was specifically fermented in the concrete eggs. 

 

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