Intensely flavoured, with a defined structure and flavours that mature into tropical nuances of guava, green figs and passion fruit. Crisp acidity and apple flesh texture outlines the backbone of the wine, while also enhancing its lingering finish.
Annelie Viljoen (Viticulturist) The grapes were sourced from trellised, dryland and irrigated vineyards in the Stellenbosch, Stellenbosch Kloof, Devon Valley, Somerset West areas. Some of the vines are grown under dryland conditions while others are irrigated. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours.
Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker) The grapes were harvested by hand at 25,5° to 26,5° Balling in February when fruit and tannins were fully ripened but the berries and skins still firm. Each vineyard block was individually vinified. After fermentation for 10 to 13 days, the wine was aged in a combination of small wood (55%) and in stainless steel tanks (45%). First- and second-fill 300-litre American, French and Hungarian oak barrels were used for maturation.
Brilliantly clear with light lime green tint. An elegant bouquet lively and fresh, bursting with aromas of gooseberry, passionfruit and limes. A layered palate of tropical fruit with notes of guava, grapefruit and tight acidity bringing a conscious balance to the wine.
Enjoy this wine slightly chilled on its own, or with fresh herb salad as well as fresher-style, white meat dishes.
Alcohol: 13.33% by volume Residual Sugar: 2.27 g/l Total acidity: 6.59 g/l pH: 3.35