It’s funny how long it took me to realise that this label is all in Afrikaans!
Every single word. Even the map on the back label is in Afrikaans.
Pale lemon with a medium+ nose of florals, lime peel, Granny Smith apples poached in butter, crumbly biscuity base waiting to be laden with the stewed apples, caramel and dried ginger powder.
Dry, medium- bodied, high acidity….and the silkiest texture! Gosh, this wine is divine. The nose is repeated on the palate…even the ginger comes through midway…along with some caraway seeds. But it’s the long finish, slinky mouthfeel, and fabulous acidity that makes this one of my favourite Cape of Good Hope wines.
Vini + Viti:
87% Semillon and 13% Sauvignon Blanc.
The one metre tall Semillon bush vines were planted in red sand on clay (Hutton) at 505 metres above sea level in 1956. The warm days are cooled by the ocean, and temperatures drop at night – helping to ripen the grapes whilst retaining high acidity.
The grapes were refrigerated overnight, hand sorted, and wholebunch pressed the next day. The juice is then settled overnight.
Alcoholic fermentation and MLF (90%) in stainless steel tanks and second fill 300 litre French oak barrels (38%).
8 months on the lees before blending and bottling.
Balance (1) + Length (1) + Intensity (1) + Complexity (1) = A very good wine
Drink now, but potential for further ageing. In fact, I think this could be exquisite in a decade.
This wasn’t part of the gift they sent to me. But I knew how much I loved this Semillon…and wanted to chat about it.
Buy a case. You won’t regret it!