Malbec grapes are sourced from The Drift Estate and viognier from Wildepaardekloof – the Frater farm near Ashton, also the home of the Mary le Bow wines.
Co-ferment on the skins of partially fermented Viognier skins plus destemmed and whole clusted Malbec. Must was kept cool for 4 days, after which natural yeast completed the fermentation. Pressed off the skins 2 days after completion of alcoholic fermentation using a traditional basket press. Natural malolactic fermentation took place in barrel. The wine was in barrel for 18 months and racked twice before bottling.
|2019||Western Cape||62% Malbec & 38% Viognier||The Drift Estate – Overberg Highlands
Wildepaardekloof – Ashton
|Alc %||pH||TA g/L||RS g/L|
|Not submitted for any awards as yet|
Herbaceous with hints of fynbos, rosemary and tobaccoleaf, spiced or marinated red meats with a biltong coating. The palate bursts with plum and cherries – smokey.
WIETA, SAWIS & IPW