Technical Analysis
Elgin's cool daytime climate and cold nights during the growing season make it perfectly suited to producing a Cape version of the famous German 'Mosel' style of Riesling.
Tasting note
Exudes sweet yet persistent, bright, fresh limes, crisp apple, bees wax and wild honey. The fresh acidity provides tension on the core that is well balanced with the fruit sweetness and a marked vibrancy of citrus on the finish.
Vinification details
Clusters are handpicked at 20.1 to 20.4 0 Balling into lug baskets and meticulously hand sorted on sorting belts to remove rotten berries, unripe berries and other matter. After pressing, the must was settled for two days and decanted off the solids where it was inoculated with a commercial yeast strain suited to this variety. The wine fermented cold (13 0Celsius) for 58 days until it reached the residual sugar required for sweetness to balance the acidity. The final wine was fined and lightly filtered to bottle.
Tasting video
With owner and winemaker Cathy Marshall.
Technical Analysis
Elgin's cool daytime climate and cold nights during the growing season make it perfectly suited to producing a Cape version of the famous German 'Mosel' style of Riesling.
Tasting note
Exudes sweet yet persistent, bright, fresh limes, crisp apple, bees wax and wild honey. The fresh acidity provides tension on the core that is well balanced with the fruit sweetness and a marked vibrancy of citrus on the finish.
Vinification details
Clusters are handpicked at 20.1 to 20.4 0 Balling into lug baskets and meticulously hand sorted on sorting belts to remove rotten berries, unripe berries and other matter. After pressing, the must was settled for two days and decanted off the solids where it was inoculated with a commercial yeast strain suited to this variety. The wine fermented cold (13 0Celsius) for 58 days until it reached the residual sugar required for sweetness to balance the acidity. The final wine was fined and lightly filtered to bottle.
AWARDS
Tim Atkin MW: 93 pts
Platter: 91 pts
Technical Analysis
Elgin's cool daytime climate and cold nights during the growing season make it perfectly suited to producing a Cape version of the famous German 'Mosel' style of Riesling.
Tasting note
Exudes sweet yet persistent, bright, fresh limes, crisp apple, bees wax and wild honey. The fresh acidity provides tension on the core that is well balanced with the fruit sweetness and a marked vibrancy of citrus on the finish.
Vinification details
Clusters are handpicked at 20.1 to 20.4 0 Balling into lug baskets and meticulously hand sorted on sorting belts to remove rotten berries, unripe berries and other matter. After pressing, the must was settled for two days and decanted off the solids where it was inoculated with a commercial yeast strain suited to this variety. The wine fermented cold (14 0Celsius) for 45 days until it reached the residual sugar required for sweetness to balance the acidity. The final wine was fined and lightly filtered to bottle.
AWARDS
Tim Atkin MW: 92 pts
Platter: 91 pts
Technical Analysis
Elgin's cool daytime climate and cold nights during the growing season make it perfectly suited to producing a Cape version of the famous German 'Mosel' style of Riesling.
Tasting note
Exudes sweet yet persistent, bright, fresh limes, crisp apple, bees wax and wild honey. The fresh acidity is well balanced with the fruit sweetness and supported by mineral texture from the shale soils and has a long, intense, sherbet finish.
Vinification details
Clusters were handpicked at 19.80 Balling into lug baskets and hand sorted on a sorting table. After pressing, the must was settled for two days and decanted off the solids where it was inoculated with a commercial yeast strain suited to this variety. The wine fermented cold (140Celsius) for 26 days until it reached the residual sugar required for sweetness to balance the acidity. The final wine was fined and lightly filtered to bottle.
AWARDS
Tim Atkin MW: 91 pts
Platter: 90 pts
Technical Analysis
Elgin's cool daytime climate and cold nights during the growing season make it perfectly suited to producing a Cape version of the famous German 'Mosel' style of Riesling.
Tasting note
Exudes sweet yet persistent fresh limes, crisp apple, beeswax and wild honey. The fresh acidity is well balanced with the fruit sweetness and supported by mineral texture from the shale soils and a long, intense, sherbet finish. Secondary characteristics underlying limes and flowers include a tinge of lamp oil which enhances the overall texture and typical character of the wine.
Vinification details
Clusters were handpicked at 19.8° balling into lug baskets and hand sorted. After pressing, the must was settled for two days and decanted off the solids where it was inoculated with a suitable commercial yeast strain. The wine fermented cold for 26 days until it reached the residual sugar required for the sweetness to balance the acidity. The final wine was fined and lightly filtered to bottle.
