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
Enticing citrus and tropical fruit aromas lead to fresh, zesty flavours of pineapple, lemon-lime, mango and green fig, supported by a spine of racy acidity. Herbal undertones shine through on the mineral-tinged finish.
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 harvested in the cool early morning hours, then crushed and gently pressed. After the juice was chilled and settled, it was cold fermented in stainless steel tanks over a period of two to three weeks. The wine was aged on its lees for three months before blending, filtration and bottling.
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
Bright citrus and tropical fruit aromas lead to fresh, vibrant flavours of pineapple, lemon-lime, mango and green fig. A racy acidity shines through on the mineral-tinged finish.
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 harvested in the cool early morning hours, then crushed and gently pressed. A portion of the juice was left in contact with the skins for 12 hours. After the juice was chilled and settled, it was cold fermented in stainless steel tanks over a period of two to three weeks. The wine was aged on its lees for three months before blending, filtration and bottling.
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
Bright citrus and tropical fruit aromas lead to fresh, vibrant flavours of pineapple, lemon-lime, mango and green fig. A racy acidity shines through on the mineral-tinged finish.
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 harvested in the cool early morning hours, then crushed and gently pressed. A portion of the juice was left in contact with the skins for 12 hours. After the juice was chilled and settled, it was cold fermented in stainless steel tanks over a period of two to three weeks. The wine was aged on its lees for three months before blending, filtration and bottling.
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
Enticing citrus and tropical fruit aromas lead to fresh, zesty flavours of pineapple, lemon, lime, mango and green fig, supported by a spine of racy acidity. Herbal undertones shine through on the mineral-tinged finish.
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 harvested in the cool early morning hours, then crushed and gently pressed. A portion of the juice was left in contact with the skins for 12 hours. After the juice was chilled and settled, it was cold fermented in stainless steel tanks over a period of two to three weeks. The wine was aged on its lees for three months before blending, filtration and bottling.
