75cl bottle HKD$185
Lemon-straw in colour, this wine has a nose of crushed rocks, green citrus, cloves and a floral perfume. The palate is full, rich and has a mineral core, with a fresh, clove-like finish. Best served at 10 to 12 C, this wine will show optimally when decanted in the first 3 years after bottling.
Source of Grapes
Grapes for our 2011 white blend come from five vineyard parcels in different parts of the Swartland. One parcel of 32 year-old Chenin blanc planted in the stony Shale and Schist based soils of Riebeek Kasteel Mountain; two parcels of 40+ year-old dry land, bush vine Chenin, and Clairette blanche, grown in the decomposed Granite of the Paardeberg mountain; and a parcel of 11 year-old Voignier planted on the rolling, iron-rich soils west of Malmesbury. We lease each parcel on a long term basis, and have close and direct involvement in their viticultural management.
Grapes were harvested between the 26th January and 9th February 2011.
Between 4 to 6 tons/ha = 24 to 33 HL/ha.
Hand-picked grapes are cooled in our cold room, where after the Voignier is destemmed directly to tank, and macerated on the skins for 4 to 5 days before pressing. The Chenin, and Clairette, are pressed whole-bunch, and the juice is allowed to settle overnight. 20ppm SO2 is added, and as with all our wines, no other additions are made. The juice is then racked to barrel for fermentation. Fermentation is with indigenous yeasts, and lasts up to 6 weeks. The barrels are left without sulphur on its lees until spring. In this time the wine finished malolactic fermentation. The barrels are racked and blended just before the following vintage and bottled unfiltered.
11 months in older (3rd and 4th fill) French oak barrels, and one 2000L Foudre.