Hanepoot (Muscat d’Alexandrie) – Skin Macerated
Organically farmed bush vines planted in the 1952, they are situated in a very wet part of the Paardeberg, at the bottom of the slope, and this helps with ripening the large berries fully.
Hand-harvested then fermented after being 100% Destemmed. Pressed after 10 days and matured in 500L old oak casks. No added yeast or acid. Full malolactic fermentation takes place. SO2 added a month before bottling, a light clarifying filtration, not fined. “Grapes from a Paardeberg vineyard supposedly planted in 1952 on granite. Skin contact lasting two weeks. The nose shows floral perfume as well as a grape-like quality while the palate is juicy and fresh with a lightly salty finish. Cheerful if a bit simple.” 89 Points – Christian Eedes, Winemag.co.za
