From a 1968 vineyard higher up on the property with a high percentage of clay. A slight note of reduction before citrus and stone fruit with flowers, earth and spice in the background on the nose. The palate is marked by excellent fruit concentration, zesty acidity and an extraordinarily long, pithy finish. Vivid and vibrant, utterly seamless, profoundly good.
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All fruit, red and white, is whole bunch-handled so no crushing or destemming takes place. The whites are tranferred directly to old casks or into concrete tanks for fermentation and ageing. The red grapes are fermented in concrete tanks and open wooden kuipe. The post fermentation maceration is lengthy – up to 4 months -whereafter the wines are put to cask or 4000L foudres. No additions are done to the grapes other than sulfur before and after fermentation.
The great old wines of South Africa is what inspires AA Badenhorst Family Wines and the discarded varietals, the bottles of which can be found in the forgotten corners of old cellars before modern methods and fame came along and changed the purity of the wines.