The grapes were sourced from two of the nine Durbanville Hills member farms. The vineyards are low yielding and trellised. In all instances, the grapes were picked fully ripe after selective crop control during the growing season.
Ripe citrus, marmalade, nutmeg and dried apricot aromas on the nose.
A medium-bodied wine with well integrated wood and ripe citrus following through from the nose, ending with a lingering elegance on the palate.
Notes from the Winemakers
The grapes were harvested by hand between 23º and 25º Balling in March and the grapes from each vineyard were individually vinified. Sixty percent was fermented in stainless steel tanks between 12º and 15ºC and left on the lees for six months, racked and tank matured for another six months. It was mixed with the lees occasionally to impart freshness and a full body that would not be overwhelmed by wood. The balance was crushed and fermented down to 18º Balling in the tank, transferred to a variety of new and second fill barrels and racked off the fermentation lees after two months. The wine was matured for a further 10 months on its fine lees in the barrels where it was rolled every fortnight to enhance exposure to the lees. There is a reduction in the ingress of oxygen into the wine and an enhancement of the oak extraction if the barrel is kept closed. The technique has imparted a deliciously creamy texture to the wine and ensured a seamless integration with oak.
Serve with chicken and turkey, Kingklip, crayfish and prawns with a rich butter or creamy sauce, Brie and Camembert cheese.