Stone Fruit, Citrus Fruit, and Mineral, Creamy / Buttery
BODY: Medium
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)
Origin: Cape South Coast (Hermanus, Elgin, Walker Bay & More), South Africa
Grape Varietals:
Semillon, Sauvignon Blanc, and Riesling
Winemaking:
Minimal Interventionist Winemaking
Autolyse (On Lees Ageing)
Maturation: 7-12 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
ASIAN FOOD PAIRING
Grape Varietals & Region: All based around the Autumn Equinox theory, which is mad enough but here we see a blend of Weisser Riesling, Semillon and Sauvignon Blanc from ELGIN... yeah, you read that correctly!
There is an old theory that the best vineyards ripen at the Autumn Equinox. Before the days of soil analysis and drones winemakers would decide what was planted where by seeing what ripens at the Autumn Equinox. So Syrah in Cote Rotie would ripen around the 20th of September for example (although things are changing slightly now with climate change).
In the Southern Hemisphere this is around the 20th of March so Pieter selected grapes that were harvested around this date that were at optimal ripeness.
Taste Profile: It's sappy, intense and very stony, with pear, lemon zest and lanolin notes and layers of intrigue and complexity
Winemaking Process: Made in a combination of Amphora and old French Oak, spend a year on the lees.
From the limestone character of Sancerre to the green, herbaceous Sauvignon Blanc of Marlborough, this style group often shows off cut grass and wet stone. Often associated with coastal regions or limestone based terroir, these wines are characterised with crisp acidity, mineraiity, citrus tones, with a hint of grassiness
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!
