AREA OF PRODUCTION: On the slopes of the Simonsberg Mountain between the wine growing areas of Franschhoek, Stellenbosch and Paarl, Western Cape, South Africa.
SOIL COMPOSITION: Dundee type soils of Table Mountain sandstone origin.
VINIFICATION&PRODUCTIONSYSTEM: 70% of this wine underwent fermentation in stainless steel tanks for three weeks. Racked of primary lees and kept on secondary lees for 7 months before bottling. 30% of the wine was fermented and matured in second- and third-fill 300 litre French oak barrels for 7 months, before being blended together and bottled.
ORGANOLEPTIC DESCRIPTION: Dry, slightly wooded, medium-bodied white wine.
COLOUR: Light, yellowish tint.
BOUQUET: Showcase layers of fresh peaches with dried apricot and blossom aromas. The wood contributes to depth, although not strongly noticeable.T
ASTE: The mouth-feel is round and creamy from the 30% well integrated French oak (7 months). A floral nose and lime zest finish complete the perfect balance.
SERVING TEMPERATURE: Chilled, 11–12°C (51–53°F)
PRESERVATION: Ready to be enjoyed within the year of production with ageing potential of another 12 to 18 months.
GASTRONOMIC SUGGESTIONS: Matched best with complex flavours like shellfish dishes or any type of spicy or curry dish.