MC
Madelein Coetzee (attending)
Export / Sales Manager, Swartland Winery
RM
Robert Mackinlay (attending)
Export / Sales Manager, Swartland Winery
Description
Fermentation took place in a stainless steel tank at 12.5°C and lasted 10 – 14 days. 20% was barrel fermented in older oak and left on the lees to age for 6 months in 225 French oak barrels. The wine boasts aromas of citrus, orange peel, peach and mango with a dry floral palate. A well-integrated rich wine with a creamy mouth-feel and lingering aftertaste.
Awards
Bronze International Wine & Spirits Competition (IWSC)
Alcohol
14.0%
Analytical data
dry
2.9 g/l residual sugar
5.0 g/l acidity
3.54 pH
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