FORTIFIED FLOR-FERMENTED CHARDONNAY
Ever since I was a young winemaking student, I have adored the fortified amontillado wines from Spain. Inspired, naive and insatiably adventurous I started with a traditional Spanish flor yeast. After bottling and consuming a few fino-style barrels, I allowed the remainder to slowly mature for 15 years in barrel. The result is this never-to-be-repeated labour of love. It pairs in an out-of-the-world way with hard sheep cheese, kudu biltong, venison steak tartare and even sushi. But perhaps it goes best while watching the sunset on a cold, secluded, windswept, South African beach.
|Alc %||pH||TA g/L||RS g/L|
|NV||Tim Atkins SA Report 2019||93 points|
This is a surprisingly versatile wine. It loves a 24 hour, slow-cooked black Daal curry. And amazingly goes well with sushi, especially sustainable white meat sashimi. And perhaps most surprising of all, try this with deep fried haggis bitterballen with a bernaise dipping sauce.
WIETA, SAWIS & IPW
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