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The grapes are sourced from two vineyards: one called Kliptuin, the site the first vines were planted on the farm, the other Rivierblok. Grapes are destemmed and pressed to tank to settle overnight without any additions and then split 50% to tank and 50% racked to second and third-fill French barriques the next day. Spontaneous fermentation can last up to 6 months. Full malolactic if the wine in barrel wants to, but malolactic is stopped on the tank which is kept as a fresh component. After 10 months on the lees, racking and blending of the 2 components takes place and the final wine is left another 2 months to stabilise before bottling with minimal filtration. Bottled at 12.5%. (Bottle size 750ml)
Nose: Stone-fruit and green melon with subtle oak nuances.
Palate: Mineral and citrus driven with struck match and nutty lees flavours.
Finish: A fresh almost limey acidity contributes to the wine’s length and gives balance to the creamy texture of the barrel fermented component.
Produced by winemaker Donovan Rall, who trained with Eben Sadie and Miles Mossop before starting out with his own wines in 2008.