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Producer: Swartland WineryGrape Varieties: Roussanne 100%Optimum Drinking: Within 5 yearsWine Style: Full bodied rich whiteAlcohol by Volume: 13.5%Closure: ScrewcapCountry: South Africa
Bursting with citrus, melon and layered with enticing stone fruit aromas, follows through to the palate with peaches, stone fruit and citrus flavours, complemented by a creamy mouth feel. A full bodied style with a lingering, zesty aftertaste.
Big open skies, arid deserts, the vast flowing landscape, with its unforgiving climate and rugged bush vines, this is wild country, this is Swartland. The contrast with manicured Constantia and oh-so-cool Stellenbosch couldn't be greater. But right now, Swartland is the most exciting wine region in South Africa. A new wave of winemakers are making ground-breaking wines from Rhône varietals and it is part of a revolution that has got everybody talking. The Swartland Winery is producing iconic and award winning wines in this fashionable and dynamic region to create a unique, distinctive and expressive wine range that has been masterfully blended for the UK palate.
The 2017 vintage was characterised by extreme drought but very little disease pressure which resulted in very healthy grapes and low yields. The wines from 2017 are complex with concentrated flavour profiles.
The Swartland name originates from a description of the indigenous "renosterbos" or rhino bush, which appears to turn black, ("Swart" in Afrikaans), during the summer months. This hot, dry climate has an average temperature range of 25°C to 35°C and an annual rainfall of 450mm and 600mm, but the altitude of these vineyards creates a cool oasis in this arid landscape. Minimal intervention and environmentally friendly farming practices are paramount. 80% of the vineyards are small bush vines with an average yield of six tonnes per hectare; the quality of fruit is exceptional. The gravel sub-structure of the soil promotes good moisture retention, essential in this hot, dry climate.
The fruit was harvested from a single vineyard at optimal phenolic ripeness. The grapes were crushed and the juice was fermented in second and third fill French oak barrels. The wine was left on the lees for 60 days, adding texture and complexity to the palate; it was then racked and transferred back to the barrels for further ageing for six months, before being filtered and bottled.
Delicious with light lunches, cheese platters or fresh shellfish and sushi.
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