Technical Analysis
The iconic Hangbrug (suspension bridge) crosses the Eerste River, linking Stellenbosch with the countryside on the town's doorstep.
Tasting note
Fresh citrus develops into tropical notes of melon and white pineapple. On the palate the wine has a zesty acidity, bold tropical fruit following through from the nose along with flavours of peach and nectarine that add complexity. A creamy lemon curd texture and notes of beeswax round out the palate, finishing with rich but fresh tropical fruit.
Vintage conditions
The vintage was characterised by a moderate summer, after a relatively warm, dry winter. Cooler days and nights during ripening resulted in slower sugar accumulation, while phenolics developed steadily. Cooler weather also allowed for longer hang time, resulting in more fruit development. Grapes were selected from various sites located in the Stellenbosch region, with each site contributing different characteristics to create complexity in the wine.
Vinification details
Grapes were hand harvested and destemmed before fermentation took place in a combination of steel tanks and seasoned French oak barrels. Stainless steel tanks allow for freshness and fruit purity while the seasoned oak lends complexity and texture to the wine. Maturation took place in a combination of 300L and 500L French Oak barrels, using 25% new oak.
Technical Analysis
The iconic Hangbrug (suspension bridge) crosses the Eerste River, linking Stellenbosch with the countryside on the town's doorstep.
Tasting note
Quince and chamomile aromas become flavours of golden delicious apples, lemon verbena, pear and lime cordial on the palate. The wine is concentrated and intense, moderated by a delicate acidity. An understated wine with an excellent finish.
Vintage conditions
The 2018 vintage was dry, following three consecutive years of drought, conditions which allowed the grapes to develop concentrated fruit flavours.
Vinification details
Grapes were hand harvested and destemmed before fermentation took place in a combination of steel tanks, concrete eggs, clay amphora and French oak barrels, with each vessel adding complexity and texture to the wine. Maturation took place in a combination of 300L and 500L French Oak barrels, using 25% new oak.
