in the cellar : The grapes were handled with minimum intervention, and de-stemmed over a sorting table into 15 ton fermenters. The must was left overnight then 10-15% of the juice was drained to ...

in the cellar : The grapes were crushed then pressed, and the juice cold settled for two days, with juice extraction averaging 620 litres per ton. Fermentation took place at 14 - 16°C. Following ...

in the cellar : To achieve the desired colour, most of the juice was drained directly after crushing, with some blocks receiving up to two hours of skin contact to ensure that the colour remained the ...

On the nose: Tropical pineapple-led fruit and peach with spicy undertones, and a lingering floral aroma of honeysuckle and frangipani.Palate: This medium-sweet wine has a delicate freshness and a ...

in the vineyard : Age of vine: 15 Years oldbr /Soils: Limestone br /Trellising: 4 Wire Perold system br /Irrigation: Drip irrigation controlled by a computer system through meters and tensiometers.

in the cellar : Grapes were de-stemmed and gently crushed to stainless steel tanks. The use of cultured and natural yeast helped to unlock the perfumed fruit profile of the grapes. After fermentation, ...

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 ...

An enchanting blend of orange blossom, subtle notes of toasty brioche and bright citrus fruit on the bouquet, all enhanced by a pronounced limey intensity. Lean and linear in structure, hints of ...

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 ...

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 ...

The wine displays a brilliant pale straw colour. Aromas of yellow lemon skin and lime blossom interplay with lightly toasted brioche characters, subtle cinnamon and vanilla. The entry on the palate is ...

in the cellar : Grapes were whole-bunch pressed and inoculated in stainless steel tanks. On the third day after fermentation started, the wine was transferred into 300-litre French oak barrels – 40% ...