NOTES FROM THE WINEMAKER: The Muscat (Hanepoot) was fermented and aged in an old French oak barrel for 10 months. The typical and pretty sweet perfume and floral notes were present from the start, but sometimes Muscat can be a bit flat and one dimensional on the palate, lacking acidity and focus. For this reason we brought in the skin fermented Chenin component. This adds structure and a tannic presence which brings this wine together nicely. It’s a great food wine, will age well and was bottled only in 1,5L magnums – only 175 bottles were produced.
WHY MUSCAT? There is a great deal of beauty and heritage in Muscat d’Alexandrie. The industry once had a great percentage of these plantings, but it has decreased to now make up only about 4% of total plantings in SA. Muscat is known for being high yielding and vigorous, but with age comes a balance where the vine provides fruit concentration and complexity as the production decreases. It’s also worth pointing out that it’s by far the best eating grape out there…
Situated on a north western slope next to the Slanghoek River, this vineyard was planted in 1987. It is low trellised and ripens very late in the season, only harvested in the start of April