From a 3-ha (7.4-acre) vineyard of 19-year-old vines in the Northern Cape, harvested at 15 tons/ha. The grapes are shipped south in a refrigerated truck to be vinified in what the 2020 Platter Guide describes as ‘a simple shed atop a Devon Valley hill’ by rising star Lukas Van Loggerenberg. Grapes were pressed whole bunch and left to settle overnight in a stainless steel tank without enzymes. The next day, the juice was taken to old French oak for spontaneous fermentation. The wine spent 10 months on its primary lees. No battonage was done and only a little SO2 was added before bottling.
On the prior vintage from Jancis Robinson:
“This wine stopped me in my tracks. Is it possible to make something so beautiful out of a workhorse Cognac blending grape? It smells of golden-green figs, mimosa, ripe avocado and Mexican orange blossom. On the palate it plumbed the depth of rocks and apricots, swirling in wide, satiny circles around the mouth. An amazing play between acidity and richness, scalpels and cream with halyards of lightly toasted oats, ginger root and a billowing sheet of bay-leaf green spiciness twisting into the finish. Sage and lemon cream with honey. Intense, dense, fierce with life. Tastes of summer’s dawn sunlight through a dewdrop on a spider’s web, has these searing edges and raises the hair on the back of your arms. Long and sculpted and complex. Unbelievable length. The wine just rides the light, on and on. Quite simply, stunning.” – JancisRobinson.com – 18 Points
10 in stock
No products in the cart.