An exhilarating experience for the mouth.
A briny nose of lemon zest, beeswax and freshly crushed sea-salt, the palate delights in an immediate attack of tangy citrus twang, sandpaper texture and cheek-tickling breadth of freshness. Rich and generous, this has a long , lemon drizzle cake texture and flavour whilst being absolutely bone dry.
Meet the Producer The Earth's mantle thrusts up above the gentle town of Franschhoek, a wild slice of untamed mountain on which sits a farm named Wildeberg. An established wine region for some 350 years, sensible generations never thought to plant a vine here until a happy band of idealists recently craned their necks up at this hillside and, dizzy with hope, decided to give it a go. Franschhoek is on the very edge of the south-eastern corner of the Cape's venerable Coastal Region, indeed Wildeberg's property border runs over the top of the mountain where the Coastal Region gives way to the baboon-strewn road to Grabouw and the wider Western Cape. The Wildeberg wines express the most captivating Franschhoak Valley fruit. In the Wildeberg Terroir bottlings they look beyond their home to a clutch of exceptional sites of other origin.
Harvested from Chenin Blanc bushvines planted in 1977.
Skin fermented, naturally, until dry. The wine is punched down, once daily and then pressed and matured in 400 litre ceramic eggs for 7 months.
A great partner to grilled fish, chicken and salads. Wonderful with Cape Malay curries, spicy mango salads and brightly flavoured pan-Asian cuisine.
