New Releases Half Half

R1,170.00

3 bottles White 2019 and 3 bottles Red 2015

Description

White Blend 2019

Viognier (77%), Chenin Blanc (9%), Roussanne (8%), Grenache Blanc (6%) – made from certified organic grapes

Tasting notes

A naturally made Swartland white blend with minimum intervention. Generous aromas of white peach, hints of ripe pineapple, hay, and lime which follows on the palate with a softly lingering mineral finish.

Food suggestions

Full flavoured dishes such as tuna carpaccio, grilled line fish with cordiander, lime, and ginger. Chicken with citrus and chilli, or Thai green curry.

Vineyard: 27 Hectares
Viticulture: Dry land and Organic (certified 2012)
Production: 6 t ons used for Nativo (3000 bottles )
Yields: 4 tons per Hectare
Soils: Glenrosa and Oakleaf
Trellis: Perold 5 wires

Vinification

Managed by individual vineyard blocks, grapes are hand picked according to cultivar’s phenolic ripeness.

Natural fermentation (native yeasts) with frequent punch down in accordance with SIP guidelines.

Malolactic fermentation in tank and wood, 8 months maturation of individual varietals in 225L barriques and 600L barrel and an other 4 months after blending.

Ageing potential

The wine is drinking well now and will continue to improve in the bottle for 3 years or more.

Wine Analysis

Alcohol RS TA pH
13.5% 1.1 g/l 5.5 g/l 3.3
Red Blend 2015

Shiraz (54%), Mourvedre (18%), Grenache (16%), Pinotage (6%), Tempranillo (6%) – made from certified organic grapes

Tasting notes

A natural approach to viticulture and red soils bring forth aromas of dark red berries and spice complemented by distinctive mineral overtones. A warm mouth feel and a gentle finish on soft, silky tannins.

Food suggestions

Red Thai curry with coconut milk, ginger, fresh chilli and coriander. Cape Malay Curry. Moroccan lamb meatballs. Ostrich & game dishes.

Vineyard: 27 Hectares
Viticulture: Dry land and Organic (certified 2012)
Production: 10 tons used for Nativo (6000 bottles)
Yields: 4 tons per Hectare
Soils: Glenrosa and Oakleaf
Trellis: Perold 5 wires

Vinification

Managed by individual vineyard blocks, grapes are hand picked according to cultivar’s phenolic ripeness.

Natural fermentation (native yeasts) with frequent punch down in accordance with SIP guidelines.

Malolactic fermentation in wood, 8 months maturation of individual varietals in 225lts barriques and 600 lts barrels another 4 months after blending.

Less than 300 bottles available.

Ageing potential

The wine is drinking well now and will continue to improve in the bottle for 5 years or more.

Acidity will soften with time and gentle tannins will continue.

Wine Analysis

Alcohol RS TA pH
13.5% 2.4 g/l 5.2 g/l 3.58