Rich, reasonably full bodied red — perfect as it gets colder. Blackcurrant, violets, green bell pepper, fennel, and sage. Lots of florality throughout nose and palate. Great wine.
Jacobus van der Spuy inherited the farm in 1758 and now Sybrand van der Spuy still owns it today. They've roped in Riandri Visser, a young, female, South African winemaker who has been influenced by her travels through European vineyards - she even has two cats called Sancerre and Loire. She has won several prestigious awards for her sauvignons already.
A classic Bordeaux blend of cab sauv, cab franc and merlot. This wine is predominantly made from the biggest and boldest grape out of all three. Cab sauv packs a punch in body and flavour, thriving in the South African heat. Whereas, they only use a very small percentage of the softer and more herbaceous cab franc, with the merlot adding the juicy, velvety finish.
Wine growing in South Africa dates back to 1659 when a Dutch surgeon first planted vineyards totry and prevent scurvy amongst Dutch sailors who would pass through Cape Town on their way to India. Nestled between mountains which create rain and the cooling influence of the ocean, vines have thrived here ever since.
In the tank, all the little bits in wine float to the top, acting like a cap on the vat. These are made up of the grape skins, seeds, stems and pulp, but these are all needed in red wine to give it its colour, tannin and body. Winemakers can 'punch-down' the wine which basically means they use a giant potato masher to mix the cap back in with the juice.
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