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Produzent Waterkloof
Geschacksnoten Medium-bodied, Fresh & lively, Fruity, Mature & complex
Vinifikation The grapes are picked early in the morning when they are still cool, which helps to preserve the flavour and acidity. Juice extraction from the grapes occurs through whole bunch pressing. This is the gentlest way to extract the juice. After a 24-hour settling period, a large portion of the juice was set aside for co-fermentation. The blend of Sauvignon Blanc, Chenin Blanc and Semillon was blended prior to fermentation, which took place in old 600-litre barrels. Ultimately this enabled a more integrated and complete end product. After a very long, natural yeast fermentation of six months, the wine was left on its primary lees for an extended period prior to bottling. This helped to add more complexity and weight to the palate. The wine was then racked to a blending tank and the final assemblage was made with additional Sauvignon Blanc and Chenin Blanc. The wine then undergoes an extended period of bottle maturation before release. The wine is made as naturally as possible, with no added acids or enzymes.
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