CAPE WHITE BLEND

2018 Vintage: AVAILABLE

Chenin Blanc / Blanc Fumé / Viognier / Marsanne / Roussanne

Total Production: 637 bottles, 5 Magnums, 3 Jereboams 

Wine of Origin: Stellenbosch – 13.5% vol.

Sommelier-Winemaker Collaboration with Alex Starey, Keermont Vineyards

Tasting Notes: The same beautiful fresh apple and pear drop fruit notes, but in its youthful stage the grippy, mineral sherbety tang is even more deliciously present.

Winemaking Notes: Again, each cultivar was harvested separately, and allowed to naturally ferment in their respective French Oak barrel of differing size and age. However one 225L barrel was experimented with as the Marsanne and Roussanne was co-fermented. The Chardonnay component was left out and the blend was streamlined for this vintage.

Service Guidelines: Works deliciously well between 12-14 deg.C, as the freshness immediately invigorates the palate at cooler temperatures, but then opens up and develops this beautiful decadence – not too heavy, but the fruit weight increases with amazing power. Decanting would be most awesome.

Food Pairing Suggestions: Many a bottle has accompanied a good roast chicken, roast potatoes, a Yorkshire pudding if you’re lucky, awesome with pork tenderloin, has enough texture and acidity to cut through fat so try different cuts of light meat. Spinach and ricotta tortellini, risotto, paella, plus it also holds up to spice very well, and a classic Thai green curry is a most favoured companion.

Category:

Description

2017 Vintage: SOLD OUT

Chenin Blanc / Blanc Fumé / Viognier / Chardonnay / Marsanne / Roussanne

Total Production: 400 bottles

Wine of Origin: Stellenbosch – 13.5% vol.

Sommelier-Winemaker Collaboration with Alex Starey, Keermont Vineyards

Tasting Notes: Rich, Braeburn apple and pear drop intensity on the nose. Peach blossom and a sherbet tang combine together to provide a decadent but structured finish.

Winemaking Notes: Each cultivar was harvested and treated separately, each with its own barreling regime – some in old 500L French Oak, some in new, some in smaller 300L and 225L barrels of different ages. All components were naturally fermented and left to go through malolactic fermentation. A selection of these barrels were selectively thieved from, in order to create this specific expression of what was harvested from grapes on the estate.

Accolades: Platters’ Wine Guide (Tim James): Nominated for 5-Stars. Tim Atkin SA Report: 92pts. Anthony Mueller, USA Wine Advocate (Robert Parker) 88pts.