THE STORY OF HARRY, SWARTLAND, SOUTH AFRICA

£19.50

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Description

VITICULTURE

SHORT HISTORY: Jurgen worked with Eben Sadie for a vintage in Spain (at Terroir Al Limit in Priorat) and also South Africa. He did further stints in France (at Matassa with Tom Lubbe, Stephane Ogier, Roc d’Anglade) and in New Zealand and Russia (where he made the premium wines for a big winery during 2008 and 2009). Subsequently, he worked for 4 years at Lammershoek with Craig Hawkins, but since January 2015 has solely concentrated on Intellego and renting vineyards for his project.
(MICRO)CLIMATE: Dry Mediterranean hot summers and wet winters. Strong presence of wind during summer. TERROIR: Decompose granite on southeast facing slopes at altitude of 200m.
VITICULTURE: Dry land farm bush vines
YIELDS: 40 hl/ha

WINEMAKING

VINIFICATION:
• Manual harvested
• Whole bunch
• Ferment in wood
• Maceration of 7 days
• Indigenous yeast
• Ambient ferment
• Nature of maturation – barrels that are 10 years and older for 10 months
• Malolactic fermentation
• No filtration
• No fining
• Use of sulphur in vinification

OAK TREATMENT

Yes

TASTING NOTE

Bright acidity with great texture on the palate makes for a good introduction to a wine that has partial skin contact.

FOOD MATCHING

Seafood and chicken.

TECHNICAL DESCRIPTION

  • Blend: 74% Chenin Blanc, 26% Chardonnay (38% of the wine fermented on the skins)
  • ABV: 12%
  • Closure:Cork
  • Colour: White
  • Style: Still wine
  • Suitable for Vegetarians: Yes
  • Suitable for Vegans:Yes
  • Organic: Yes (not certified)
  • Biodynamic: No

Additional information

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