WINEMAKER
Jacques Erasmus
ORIGIN:
Western Cape
TERROIR / SOIL:
Vineyards are planted along the coastal region of the Western Cape. Mainly Malmesbury shale and Cape granite soils.
VINEYARD AND CLIMATE CONDITIONS:
Trellised vines with an average age of between 12 and 18 years. Although the climate is Mediterranean, cooling coastal breezes bring average temperatures down. The vines received supplementary irrigation and produced between 10 and 14 tonnes per hectare.
WINEMAKING:
The grapes were machine harvested early in the morning while it’s still cool and the grapes’ temperatures low. We worked reductively, keeping oxidation to a minimum to protect the juice’s flavours. The pressing of the berries was gentle; only the best juice was cold fermented for this wine. After fermentation in stainless-steel tanks, the wine spent four months on the lees to enhance its complexity before clarification and bottling.
ANALYSIS:
| Alc: | 14.02 % vol | TA: | 5.9 g/L |
| RS: | 3.5 g/L | pH: | 3.52 |
APPEARANCE:
Pale straw in color with a greenish hue.
TASTING NOTE:
Melon, fleshy white peach and guava are prominent on the nose. The palate combines creaminess with mouthwatering fruit and a lively acidity.
SERVE WITH:
Enjoy well-chilled on its own or pair it with sustainably caught seafood or a chicken Caesar salad.
