Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
This bottling portrays vibrant tropical fruit that leads to a crisp, mouth-filling palate of apple, pear, honey and pineapple. Touches of luxurious butterscotch and oak add wonderful depth. An excellent value, this versatile white is a fantastic match for all kinds of flavours.
Vintage conditions
Due to a cool, wet spring, budding was seven to 14 days later than normal, but was consistently good and even. The cool weather also delayed initial shoot growth. Most vines started to catch up by flowering, which occurred about five days later than usual. Harvest time was delayed by ten to 14 days on average. As temperatures remained moderate throughout the rest of the season vineyards took their time to reach optimum ripeness
Vinification details
The grapes were picked in the cool early morning hours. They were de-stemmed and gently pressed with the juice settling overnight. Most of the wine was cold fermented in stainless steel tanks to create a bright, fruit-driven final product. A small portion was fermented in new 225 litre French oak barrels, with weekly batonnage. The wine was aged on its fine lees for several months to develop further in complexity.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
This bottling portrays vibrant tropical fruit that leads to a crisp, mouth-filling palate of apple, pear, honey and pineapple. Touches of luxurious butterscotch and oak add wonderful depth. An excellent value, this versatile white is a fantastic match for all kinds of flavours.
Vintage conditions
The 2020 harvest period was characterized by typical dry conditions and moderate temperatures. Carry-over effects from the heat during spring and effective canopies promoted ripening in the early cultivars and were therefore harvested much earlier. Sustained moderate temperatures occurred until the end of March and resulted in effective plant functioning and full maturity in late cultivars.
Vinification details
The grapes were picked in the cool early morning hours. They were de-stemmed and gently pressed with the juice settling overnight. Most of the wine was cold fermented in stainless steel tanks to create a bright, fruit-driven final product. A small portion was fermented in new 225 litre French oak barrels, with weekly batonnage. The wine was aged on its fine lees for several months to develop further in complexity.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Vibrant tropical fruit aromas lead to a crisp, fresh palate with mouth-filling flavours of apple, pear, honey and pineapple. A whisper of oak adds a creamy butterscotch nuance and wonderful depth.
Vintage conditions
The very dry, warm weather conditions throughout the 2019 harvest resulted in healthy grapes and small berries with good intensity. Despite the drought conditions yields were good in the general Coastal and Breed river area. The vintage was free of disease and vine stress, and the vines were able to carry the crop to optimum ripeness.
Vinification details
The grapes were picked in the cool early morning hours. They were de-stemmed and gently pressed with the juice settling overnight. Most of the wine was cold fermented in stainless steel tanks to create a bright, fruit-driven final product. A small portion was fermented in new 225 litre French oak barrels, with weekly bâtonnage. The wine was aged on its fine lees for several months to develop further in complexity.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Vibrant tropical fruit aromas lead to a crisp, fresh palate with mouth-filling flavours of apple, pear, honey and pineapple. A whisper of oak adds a creamy butterscotch nuance and wonderful depth.
Vintage conditions
The 2018 harvest kicked off 7-14 days later than usual in most regions. After slow shoot growth initially, vines picked up the pace as temperatures rose towards the end of November. Although December and January were hot, none of the usual heatwaves were present. The rest of the growing season and harvest were notably cooler than normal. Vineyards were healthy with limited incidences of pests, diseases or rot thanks to the dry weather.
Vinification details
The grapes were picked in the cool early morning hours. They were de-stemmed and gently pressed with the juice settling overnight. Most of the wine was cold fermented in stainless steel tanks to create a bright, fruit-driven final product. A small portion (roughly 3%) was fermented in new 225 litre French oak barrels, with weekly bâtonnage. The wine was aged on its fine lees for several months to develop further in complexity.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Vibrant tropical fruit aromas lead to a crisp, fresh palate with mouth-filling flavours of apple, pear, honey and pineapple. A whisper of oak adds a creamy butterscotch nuance and wonderful depth.
Vintage conditions
2017 was an exceptional vintage. The growing season was characterised by extremely dry conditions, with ideal warm days and cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure and resulted in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and flavour intensity.
Vinification details
The grapes were picked in the cool early morning hours. They were de-stemmed and gently pressed with the juice settling overnight. Most of the wine was cold fermented in stainless steel tanks to create a bright, fruit-driven final product. A small portion (roughly 3%) was fermented in new 225 litre French oak barrels, with weekly bâtonnage. The wine was aged on its fine lees for several months to develop further in complexity.
