Wines from South Africa

Cape Spring Chenin Blank

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Grape variety(ies): This wine was exclusively elaborated whith Chenet Blanc, native grape variety of Western France.
Origin: Regions close to the Cap (representing a wine surface of 100000 ha).
Soil: Deep soils, of plains and especially constitued of aluvial deposit of silt and clay. This soils accumulate a lot of water during dryness.
Vinification: Grapes harvested generally at night (cold temperature) in perfect maturity. Juice extract by pressing, staining and fermentation with very low temperatures for three weeks. Wine quickly clarified and kept at low temperature.
Colour: Clear, very pale yellow with green reflections.
Nose: Notes of pineapple, with flowers, white pear.
Palate: Round, easy to drink, beautiful wine balance, aromas of with pear.
Recommendations: White wine that may be served with fishes, white meats, cheeses or proposed in aperitif.
Serving temperature: 8 to 10° C.
Cellar potential: 1-2 years.
Acidity G/L: 6,1.

Cape Spring Merlot-Cabernet

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Grape variety(ies): Merlot-Cabernet.
Origin: Breede River Valley.
Soil: Soil rich in marls and stones.
Vinification: Short vatting time under controlled temperature. Once fermentation is complete, the wine is racked once and a part is aged in barrels.
Colour: Ruby-coloured, shimmering, of medium intensity.
Nose: Aromas or red berries and sweet spices.
Palate: Structured and balanced with velvety tannins.
Recommendations: Grilled meats or meats in sauce as well as cheese.
Serving temperature: 16 to 18° C.
Cellar potential: 2 years.
Acidity G/L: 4,8.

 


Cape Spring Pinotage

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Grape variety(ies): Pinotage: South African red wine stemming from a crossing of Pinot Noir and Cinsault (also called Hermitage in South Africa).
Origin: South Africa region close to the Cap.
Soil: Variable soil on the area but one finds mainly sandy soils.
Vinification: Grapes were harvested in perfect maturity, stemmed and put in lasting fermentation 6 to 12 days with regulated temperature not to exceed 32° C. The wine is quickly racked and filtered to protect all the aromatic potential.
Colour: Red ruby, intense, with purple reflections.
Nose: Note of ripe red fruits, strawberry and spices.
Palate: Round wine with soft and silky tannins.
Recommendations: Red wine, can be served with a big number of flats such red and white meat, salads and cheeses.
Serving temperature: 16 to 18° C.
Cellar potential: 2-3 years.
Acidity G/L: 5.

Cape Spring Sauvignon Blank

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Grape variety(ies): Sauvignon Blank.
Origin: Breede River Valley (South Africa).
Soil: Marly and stony soils.
Vinification: The grapes are picked when the temperature is cool. They are crushed slightly, then undergo a short maceration lasting 8 hours. They ferment at 12° C. The wine is racked and stored in stainless steel tanks until it is bottled.
Colour: Pale with a green tinge.
Nose: Aromatic, its aromas are typical of this grape variety, with a touch of wood and exotic fruit.
Palate: Fresh and lively to start, feeling well-structured.
Recommendations: Aperitif, salads, grilled fish, shellfish.
Serving temperature: 10 to 12° C.
Cellar potential: 12 months.
Acidity G/L: 6.

 

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