When you think you don’t like a wine...and then you come back to it 3 hours later with a bowl of egg fried rice in your hand...and completely change your mind.
Pale gold with an initially pronounced nose that gives away that there’s Muscat involved. Cider, honeysuckle, frangipani, soy sauce, struck match, flint, peaches, pineapples and mangos.
Off dry (turns out I was very wrong...I think it’s between 1-2g/L) medium+ acidity, medium- bodied and a medium finish of fresh ripe juicy yellow peaches, dried peaches, dried pineapples, limes, with a very slight tug that points to the skin contact.
Viti & Vini:
I don’t know much about this wine...clearly. I believe this is a premium brand from uniWine, a large co-op. I know that the grapes are Chenin Blanc and Muscat d’Alexandrie grown in Breedekloof. I think the split is 70/30...or 90/10?I also think it’s de-stemmed and crushed, fermentation on skins, then left on skins for...well...uhm. Let me stop.
As fascinated as I am by the idea of a co-op making premium experimental wines that celebrate the centuries of grape growing in the region, I’m surprised at how little absolute info I can find on this. The lack of vintage on the bottle leads you to believe it’s a NV...but the SWSA label says the grapes are 2019. I had to work hard to find information about it. The spec sheet tells you plenty...without telling you much about what you’re holding in your hand. I know...I could email them...but lazy is my other middle name.
Pretty label on a pricey bottle - check. Cool blend - check. Interesting wine - check. Weirded out that I know 3 times more about an unlabeled wine that I’m currently sipping at - check. Perhaps that’s the nature of experimental wines?