Fragrant aromas of white blossom and ginger, ripe tropical fruit and vanilla are offset by good acidity and minerally aftertaste.
Can be enjoyed right now, or over the next couple of years
For a heavenly feast of flavours, serve with springbok shanks, mashed potatoes and a creamy mushroom sauce.
In the vineyard
The crop was reduced to one bunch per shoot to enhance the quality of the grapes. They were picked at lower sugar levels of between 18 and 23 degrees Balling to ensure crisp acidity.
In the cellar
The bunches were pressed whole to retain their natural acidity. The wine was fermented in 500 l and 5 000 l French oak barrels and aged for 8 months before blending and bottling.
The 2016 vintage was a warm and dry, but healthy growing season. Lower yields and smaller berries contributed to a good concentration of fruit flavours.DOWNLOAD TASTING NOTES DOWNLOAD BOTTLE SHOT