Vibrant green in colour with fresh aromas of gooseberries, crushed nettle and white pear, combined with a medley of zesty citrus. Fresh acidity and green notes on the palate with a zesty finish.
2017 Vintage 90 points Wine Enthusiast
2015 Vintage 3.5 stars Platter’s SA Wine Guide
2014 Vintage 3.5 stars Platter’s SA Wine Guide
2013 Vintage 4 stars Platter’s SA Wine Guide
2012 Vintage 3.5 stars Platter’s SA Wine Guide
2011 Vintage 3.5 stars Platter’s SA Wine Guide
90 points Robert Parker
2010 Vintage 4 stars Platter’s SA Wine Guide
89 points Robert Parker
90 points Wine Pioneer
4 stars Classic Wine Magazine (SA)
2009 Vintage 4 stars Platter’s SA Wine Guide
The block gets harvested over a number of days, not all at once, as is usually the case. Why? Well, typically, grapes don’t all ripen at the same time, so we study each row.
The grapes were entirely hand-picked, between daybreak and mid-morning. Reductive winemaking methods were applied in making the wine. The grapes were gently crushed, followed by four hours of skin contact. After a cool, 2 week fermentation the wine spent four months on the primary lees, with a twice a month batonage. The wine was stabilized and filtered pre-bottling.
Maturation 1 - 3 years from vintage
Alcohol 13.03% by volume
Residual Sugar 2 g/l
Total Acid 6.9 g/l
Goats cheese - either baked, in a salad or on its own. Fish - whether it be baked, steamed, fried or served as a soup. Also, lime, coriander, light chilli and garlic when cooked with fish, chicken or vegetables.