Our Old Vines Colombard was grown on a 35 year old vine in the Vredendal-area, on the West Coast of South Africa. The farm lays about 35km from the ocean, resulting in an amazing Kelpy seaspray finish.
We were amazed at how classic this cultivar can present itself, beginning with a gorgeous white peach and passion fruit on the nose, followed by pears and peaches and finishing with that saline salty freshness.
The resulting wine is beautifully balanced and precise. True to its origins, it is understated and classical with a fine linear textural focus, however the palate is focused and bright, bristling with excitement owing to the prominent acidity. The long, saline finish will keep you coming back for more, but we recommend that you try and keep a few bottles back for ageing.
Picked in small crates, from the truck and straight into whole-bunch pressing. Natural fermentation started after about 3 days. Thereafter wine was kept on the lees for as long as possible, because that is where the “magic” happens as complex flavours and texture develops. Because nature has already done the work, the winemaking process is kept as natural as possible with minimal interference.
5 in stock
Arriving in South Africa during the 1920’s, Colombard (or Colombar as pronounced by some locals), became a variety that few talk about yet many (knowingly or unknowingly) often drink some form of it. Mostly used as a blending grape (or to produce Brandy or Cognac), Colombard’s neutral character opens itself up to a variety of personalities. But when the vines are planted in the right place and have been in the ground for long enough, Colombard becomes a mirror reflecting its terroir. This is when the grape is really able to shine. I believe that old vineyards have their own story to tell, and Colombard is no exception. My job is to bottle that story.