The Uys family acquired the Fort Simon Wine Estate, originally called Houmoed in 1962. 80 hectares are planted under vines. Fort Simon is home to some of the best growing conditions Stellenbosch has to offer. The farm is situated against the Bottelary Hills outside of Stellenbosch. The altitude of the vineyards varies between 170 and 370 meters above sea level. The Cellarmaster Stander Maass was appointed in 2006.
Grapes were handpicked between the last week of February and the first week of April, with sugar levels between 240 and 250g/L. The grapes were destemmed and cooled down to 15°C for 48 hours. Selected yeast strains were used and fermentation took place between 22°C and 28°C. The pulp was pressed between 20 and 50g/L sugar. ML (malolactic fermentation) took place in stainless steel tanks. The wine was aged in French Oak barrels for 18 months, blended, stabilized and bottled.
The grapes come from trellised vines planted in the late 1990’s. The vin
eyards are North and South facing, and comprise predominantly decomposed granite and hutton soils.
A fruit driven wine that shows cherries, mulberries and plums on the
nose. The wine is smooth and soft on the palate ensuring a pleasing fruity aftertaste. The wine will compliment poultry dishes.
Alabasque is currently packaged in a branded box. 1 x 6 per box.
Contact Michele Uys at email@example.com for local and international distribution of Alabasque.