IN THE CELLAR:
The grapes are handpicked from the rocky mountain slopes high up in the beautiful Tulbagh Valley. The winemaking takes place in an old stone cellar where the grapes are gently pressed in a wooden basket press. The wine undergoes cold fermentation and then is aged for 6 months on the lees in a combination of fourth and fifth fill French oak barrels. Weekly stirring is performed to maintain the wine's fullness and creamy mouthfeel.
The wine is opulent and creamy with initial aromas of white pears and white peaches, along with very fine spicy notes. We are particularly excited to see how the wine will develop over the next 5 years and beyond!
Grilled meats, chicken and veal. Spagetti Carbonara.