Quince, nectarine, and a light flint or gravel nuance are set against understated honey and florals. Richness is the word to describe the global impression of the palate: creamy, ripe, stone fruit – peach and nectarine – with a vanilla opulence and a twist of passion fruit and lemon oil adding contrast. Lending complexity is the succulence and zip of fresh acid. Balanced, well defined and beautifully structured, the wine is complex, long, leesy and rewarding, but it will also age well with the honeyed nuance only becoming more pronounced with time.
The grapes were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were pressed and the juice settled overnight. Alcoholic and malolactic fermentation (100%) occurred in both stainless steel tanks (56%) and 500L French oak puncheons (26% new) the wine spent 7 months on the lees before being blended and bottled.
Winemaker: Mark van Buuren
Winemaker: Mark van Buuren
The vineyards selected for the Cape of Good Hope range represent some of the oldest vines in the country, lovingly tended to produce only the finest reflection of their terroir. These vines are a reflection of a countrywide search that was to spark a worldwide movement.
