Enjoy a case of Champagne for a special price of £190
A spicy and powerful wine that will accompany most meat dishes and...
Aromatic, mineral Grenache, spilling over with bilberries, redcurrants...
Intense blackberry colour. Spicy and intense nose, with liquorice and...
Hipster Barbe is a blend of 80% Merlot, 10% Cabernet Sauvignon and 10%...
The aromas are simply gorgeous, bringing together 2 seemingly opposing areas of the flavour spectrum, citrus & dairy, into a mouthwatering harmony, with lemon yoghurt, lime sorbet & cold butter combined with an impression of quartz chippings that sprinkle the magic fairy-dust of minerality all over it and give it a sense of place. The palate shows concentration and length, carrying flavours of white pear, cream soda, lime & the lactic tang of crème fraiche onto the calm & softly tapering finish.
Only 10000 left in stock!
|When to Drink||Now|
|Region||Piekenierskloof, South Africa|
|Pairing||Drink it on its own or with most dishes, because it’s remarkably versatile, but treat it with a little respect too, because it’s really quite stylish and could stand in for many a more familiar stalwart of the fine wine scene.|
|Volume||75cl (Full Bottle)|
Here is winemaker, Joan Heatlie, for some background information about the wine:
"For the past 5 vintages I have worked with the Grenache Blanc grapes from Piekenierskloof (north of Swartland), which is incredible dry with old bush-vines planted on decomposed sandstone, 700m above sea level. In 2016 it was by far the best in terms of grape quality. The decision to buy in 1 ton was an easy one. The harvest date was done to achieve 12.5% alcohol as that is where freshness with Grenache is retained in our growing condition. The wine was whole-bunch pressed and racked to a demi-muid (500 litre), 4th fill, tight grain French oak barrels where spontaneous fermentation took place. The wine matured for 10 months on its primary lees. Stage two involved a very unique strategy: the Grenache was racked off its primary lees into a stainless steel vessel and Chenin Blanc lees were added. The wine matured for another 6 months on a different ‘umbilical cord’ after which is was bottled unfined. Only 600 bottles were produced in this style, working with different lees components, and therefore makes it one of a kind."
* required fields