Sondagskloof WO (Sunday’s Geln WO)
Grapes were destemmed, naturally fermented in open fermenters, 2-3 punch downs a day, macerated on the skins for approx 8 days and pressed into barrel. MLF in barrel and barrel matured for 16 months. No other additives besides sulphur. Bottled in July 2019.
Beautifully expressive in the glass with aromas of blackberry, currant, garrigue and white pepper. Palate is medium-bodied and intense, with fine-grained tannins and a lovely acid line.
Trizanne has just released two very exciting new wines under the brand new Sondagskloof label. She has been working with growers in the nearby ward of Elim for years and has seen the potential in this new cool-climate area. The farm she is working with is converting to biodynamic farming.
The two wines are a skin fermented Sauvignon Blanc and a Syrah, both from the Sondagskloof (“Sunday’s Glen” in English) ward in Stanford.