Availability: 3 in stock
Availability: 3 in stock
R995
Availability: 3 in stock
Availability: 3 in stock
Availability: 3 in stock
Swartland - St. Helena Bay
The grapes are picked in the Citrusdal Mountains.
The next day the grapes are sorted and the whole bunches go into the press. Pressing lasts 3 hours. The turbid juice is transferred to an old foudre for fermentation.
The juice composition of the Kokerboom vineyard is usually very low in natural nitrogen and yeast nutrients and the fermentation takes about 10 days to start and normally equires 6 - 8 months to complete.
The wine is left in cask for the entire first 12 months on the fermentation lees and we bottle from the lees. We add about 60ppm of sulphur 2 - 3 weeks prior to bottling to ensure it is evenly distributed throughout the tank. We cannot mix it in for everything is still on the gross lees.
Tasting Notes
The Kokerboom vineyard consists of around 80% white Green Grape and 20% red Green Grape. We pick them together and press them simultaneously. The wine is one of the richest wines we produce with pure volume and massive texture.
Composition: Semillon
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Rating Score | 96 |
Rated By | Tim Atkin |
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Rueda Wine delivers nationwide. Please note that time frames are an estimate only and are not intended to be binding.
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Availability: 3 in stock
Availability: 3 in stock