in the cellar : The grapes were harvested by hand and machine at 22° to 23,5° Balling from mid- February until the end of March. The fruit was crushed and then cool-fermented on the skins in ...

De Wetshof is a third generation wine estate in South Africa's Robertson Valley, where wine has been made for over 150 years. De Wetshof Estate is a pioneer of noble white wines in South Africa. On De ...

in the cellar : After 24 hours of cold soaking, the must was fermented on the skins between 26oC and 28oC in closed, specially designed auto fermenters until dry. During this period the maximum fruit, ...

Yvette van der Merwe is the president of the International Organisation of Vine and Wine and executive manager of SAWIS. The South African wine industry celebrated a historic moment as Yvette van der ...

The Stork 2019 boasts a complex bouquet of cherries, violets, forest floor, cloves, and black pepper with a subtle smokey undertone. On the palate, this wine is bold and plush, yet refined and elegant ...

A unique blend in its class with the use of Italian and Spanish grape varietals. This wine shows off fruit-forward aromatics of violets, cherries and liquorice accompanied by notes of classical cigar ...

in the cellar : All grapes were handpicked and sorted in the vineyard, transported to the cellar, destemmed and lightly crushed. The grapes were cold-soaked and then inoculated with French-sourced ...

in the cellar : We used a combination of stainless steel and wooden fermentation vessels. Different yeasts were used to work on both aromatic profiles and structural components. Various pump-over ...

The Nicolas is an exceptional blend showcasing how skilled craftmanship can create a masterpiece greater than the individual components on their own. On the nose red cherries, fresh plums, mulberries ...

Steenberg Magna Carta 2021 strongly reflects the Steenberg terroir and the cooler, slower growing 2021 season by displaying aromas and concentrated flavours of elderflower, jasmine blossom and ...

in the cellar : The grapes were cooled in the cellar before hand-sorting. A low-intervention approach was used throughout the winemaking process. The cultivars were fermented separately in a ...

Deep red colour, with aromas of dark plums, bramble berries and hints of spice. These flavours follow on the palate, combined with integrated oak and fine tannins, giving the wine great length.