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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.
|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."
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