From an unirrigated vineyard with weathered granite topsoil and crumbly clay sub-soil, it is called 'Kliprug' by the farm workers because of the numerous rocks on the ground.
Tasting note
Rich, deep, complex nose of bruised yellow fruits, white peach, creamy and plush, showing honeyed pineapples, leesy yellow fruits. Plenty of gravitas, fruit weight, focus and textural complexity
Vinification details
Grapes harvested from registered heritage vineyard planted in 1982. Handpicked crushed and destemmed (with skin-contact in press). Natural sedimentation overnight after pressing (light and gentle pressing with maximum pressure of 0.8kpa). After settling, the wine is racked to 400l and 500l barrels for spontaneous fermentation. Fermentation can last between 2–4 weeks. The wine is aged in barrel for 10 months prior to bottling and bottled..
AWARDS
Tim Atkin MW: 93 pts
From an unirrigated vineyard with weathered granite topsoil and crumbly clay sub-soil, it is called 'Kliprug' by the farm workers because of the numerous rocks on the ground.
Tasting note
Rich, deep, complex nose of bruised yellow fruits, white peach, creamy and plush, showing honeyed pineapples, leesy yellow fruits. Plenty of gravitas, fruit weight, focus and textural complexity
Vinification details
Grapes harvested from registered heritage vineyard planted in 1982. Handpicked crushed and destemmed (with skin-contact in press). Natural sedimentation overnight after pressing (light and gentle pressing with maximum pressure of 0.8kpa). After settling, the wine is racked to 400l and 500l barrels for spontaneous fermentation. Fermentation can last between 2–4 weeks. The wine is aged in barrel for 10 months prior to bottling and bottled..
AWARDS
Platter: 5* 94 pts
Tim Atkin MW: 92 pts
Wine Advocate: 91 pts
From an unirrigated vineyard with weathered granite topsoil and crumbly clay sub-soil, it is called 'Kliprug' by the farm workers because of the numerous rocks on the ground.
Tasting note
Rich, deep, complex nose of bruised yellow fruits, white peach, creamy and plush, showing honeyed pineapples, leesy yellow fruits. Plenty of gravitas, fruit weight, focus and textural complexity
Vinification details
Grapes are picked by hand and then whole bunch pressed without the use of Sulphur. The juice is left 1 day to settle before racking it to barrels and leaving it to naturally ferment until dry. The wine is stirred once a month and kept in the 300/400 and 500L barrels for almost a year before sulphuring up and bottling it. The RS is natural sugar which did not ferment dry.
From an unirrigated vineyard with weathered granite topsoil and crumbly clay sub-soil, it is called 'Kliprug' by the farm workers because of the numerous rocks on the ground.
Tasting note
A rich nose of creamy peach, pineapple and a hint of oak. The palate is medium bodied and fresh, but with fleshy texture and good weight. A rich fruited core of fruit on the mid-palate builds to a crisp, dry finish.
Vinification details
After a hand harvest, grapes were whole bunch pressed without the use of sulphur. The juice was left to settle for a day before it was racked to barrels and left to naturally ferment until dry. The wine was stirred once a month and kept in 300, 400 and 500L barrels for almost a year before bottling. The RS is natural sugar which did not ferment dry.
From an unirrigated vineyard with weathered granite topsoil and crumbly clay sub-soil, it is called 'Kliprug' by the farm workers because of the numerous rocks on the ground.
Tasting note
A rich nose of creamy peach, pineapple and a hint of oak. The palate is medium bodied and fresh, but with fleshy texture and good weight. A rich fruited core of fruit on the mid-palate builds to a crisp, dry finish.
Vinification details
After a hand harvest, grapes were whole bunch pressed without the use of sulphur. The juice was left to settle for a day before it was racked to barrels and left to naturally ferment until dry. The wine was stirred once a month and kept in 300, 400 and 500L barrels for almost a year before bottling. The RS is natural sugar which did not ferment dry.
