The Nature Reserve wine draws inspiration from the rich biodiversity of the Western Cape. It is in this beautiful area where our vines thrive in environmentally and socially responsible conditions. A portion of the proceeds goes towards nature conservation, as well as towards promoting sustainable farming practices while striving to improve the working and living conditions of the farm workers.
In the Vineyard
The highest quality Chenin Blanc grapes were sourced from the Swartland and the Viognier from a few select vineyards in the Piekenierskloof region
Harvest
Late January & early February 2016
Winemaking
The grapes were hand-picked very early in the morning, which allowed for the grapes to be delivered cold to the cellar, where they were destalked and gently pressed.
The free-run juice settled for two days before the clear juice was racked off and cold fermented in tank. On completion of fermentation, the wine was left on fine lees for 6 months before bottling.
Tasting Notes
A dazzling spectrum of pear and peach aromas. It displays a crisp, clean and refreshing finish
Food Pairing
Salads, especially those containing cold meats and a bit of fruit. The wine can also handle spicy food such as traditional Cape Malay dishes. Light seafood, pasta and risotto dishes, or anything containing goat’s cheese, are also great pairings.
That number is roughly around the 140 mark.
Having this system in place really makes it super important for us get our point(s) across succinctly.
Also, we figure that's how corporate limits the amount of nonsense we force you to read everyday. Sneaky buggers.
So would we ever intentionally abuse this system just because we were in a hurry to finish up on a weekday afternoon? Us? Never. That would be in poor taste, and a little underhanded to be honest.
We like to think we're above that sort of thing.
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