The wine brims with aromas of passion fruit, peach and hints of melon that follow through on the palate and linger on the crisp aftertaste.
The vineyards are planted in deep red soils with excellent water-retention adding structure and fullness to the wines.
All grapes were harvested in the early morning. The Sauvignon blanc received skin contact for three hours while the Chenin blanc and Viognier were pressed immediately. Following natural settling the juice was fermented in stainless steel tanks at around 12 to 13 degrees Celsius for three weeks. Batonage was applied to the tanks after fermentation – every day for a month. The wine was then racked from the gross lees and remained on the fine lees until just before bottling.
The 2017 harvest in the Swartland obtained slightly larger crops following sharp declines in 2016 and larger than expected because of the dry season. Cooler nights during the growing season and more significant heat waves during harvest time buffered the effect of the drought. The warm and dry weather resulted in small and healthy berries with good intensity, sufficient sugar levels and low.
This versatile blend is a delicious match for fresh sushi, steamed mussels, vegetarian quiche or pasta and spring rolls with mild Asian dipping sauce.
A beautifully structured, accessible blend of Syrah, Pinotage and Cabernet Sauvignon. The wine rewards with aromas and flavours of rich dark berries supported by supple tannins.
The vineyards are planted in deep red soils with excellent water-retention, adding structure and fullness to the wines.
The grapes were hand-harvested and after crushing allowed to coldsoak for three days before being inoculated with known yeast strains. A controlled pump-over schedule was followed to extract intense colour without harsh tannins. The wine was fermented for 8 days on the skins and malolactic fermentation commenced in tank.
The 2016 harvest was the smallest in the last few years after a hot, dry growing season. Dryland regions such as the Swartland were among the worst affected as heatwaves continued well into October. Despite this, quality is good as the drier season resulted in healthier vineyards, smaller berries and more concentrated fruit flavours and colours.
Excellent with grilled rack of lamb, meaty spaghetti bolognaise or lasagne or a traditional venison pie.