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WINEMAKING (Cellar-master: Elize Coetzee) The grapes were harvested between 21° and 23° Balling without skin contact. The juice was racked into various tanks for fermentation. A selection of yeasts and yeast combinations were used to obtain a broad spectrum of intense aromas and favours. Fermentation occurred at 16° Celsius and lasted for about 14 days. The wine was racked o n its lees and the various tanks interblended. Drostdy Hof sources wine via a carefully selected network of co-operatives and cellars, that all adhere to the South African wine industry’s social sustainability programme run by the Wine and Agriculture Ethical Trade Association (WIETA). The grapes came from vineyards across the Western Cape (Stellenbosch, Darling, Coastal and Paarl). Some of the vineyards are grown under dryland conditions and others receive supplementary irrigation. The di erent microclimates and soil types associated with each vineyard add to the complexity of the wine.
COLOUR Brilliantly clear, with a slight green tint.
BOUQUET Tropical fruit aromas of passion fruit, guava, and gooseberries, followed by a hint of green figg.
PALATE An elegant, crisp wine displaying ripe granadilla and pear favours on the fore palate, followed by a hint of lime leaving a delightful lingering aftertaste.
FOOD PAIRING Delicious with poultry, fish, seafood, pork, pasta and fresh summer salads.
RESIDUAL SUGAR 6.54 g/l
ALCOHOL 12.05% by volume
TOTAL ACIDITY 6.45 g/l
pH 3.25
