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  • LN SAUVIGNON BLANC 2019
  • LN MERLOT 2017
  • LN CHARDONNAY 2019

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WINEMAKING


This wine consists of only one cultivar, Sauvignon Blanc. The grapes were handpicked and grapes were selected out of our best block of Sauvignon Blanc. The grapes came in at 23 Balling, weredestemmed and pressed. The juice was inoculated with a yeast strain and fermentation took place for a period of 18 days at a temperature of 14 Celsius. After fermentation, the wine was kept on itslees for a period of 4 months before it was prepared for bottling.

CELLAR MASTER COMMENT


This wine displays characteristics that you will find in a typical Stellenbosch Sauvignon Blanc.Aromas of green pepper, pineapple skin, grapefruit, peach and green melon dominate the nose and follow through to the palate with crisp citrus and tropical fruits.

CHARACTER


Flavours of peach and pineapple skinEnjoy with seafood dishes, Asian food, poultry dishes, and fresh salads.Best enjoyed at 10–16 Celsius


ANALYSIS


ALCOHOL

13.5%

RS

3.2

TA

6.74

VA

0.5

FSO2

40

TSO2

130

pH

3.19


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WINEMAKING


This wine consists of one cultivar, Merlot. All grapes were handpicked.The grapes came in at 24.5 – 25 Balling, were destemmed and coldmaturation lasted 48 hours. After cold maturation the pulp wasinoculated with a yeast strain and fermentation took place for a periodof 18 days at a temperature of 24-25°C.

CELLAR MASTER COMMENT


Ripe red fruit, strawberries and blueberries with subtle aromas of cherry tobacco and cinnamon.The fruit shows concentration on a rounded, velvety, well-structured palate. Maturation potential 8-10 years.

CHARACTER


Flavours of strawberries and blueberries.Enjoy with red meat or creamy pastaBest enjoyed at 18°C


ANALYSIS


ALCOHOL

14.5%

RS

4.4

TA

5.8

VA

0.63

FSO2

32

TSO2

93

pH

3.55


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WINEMAKING


This wine consists of only one cultivar, Chardonnay. The grapes were handpicked and grapes were selected out of our best block of Chardonnay. The grapes came in at 23-24 Balling, were destemmed and pressed. The juice was inoculated with a yeast strain and fermentation took place in oak barrels for a period of 21 days at a temperature of 16 Celsius. After fermentation, the wine was transferred to new French oak barrels for a period of 10 months. After maturation, the wine was prepared for bottling.

CELLAR MASTER COMMENT


This wine shows aromas of fresh lemon, citrus and vanilla.This wine is medium to full-bodied on the palate leaving a lingering taste of citrus, almonds and green apple with a hint of butterscotch for a memorable experience.

CHARACTER


Flavours of citrus and vanilla.Enjoy with chicken, salads and creamy pasta.Best enjoyed at 10 – 16°C


ANALYSIS


ALCOHOL

14.5%

RS

4.4

TA

5.8

VA

0.63

FSO2

32

TSO2

93

pH

3.55