Made from a very special grape variety, ALEXANDRIA MUSCATEL, whose selection, degree of ageing and painstakingly controlled fermentation, all enable its freshness, aroma and taste to be preserved much like a succulent delight, which, when tasted, leaves an unforgettable memory on the palate.

Elaboration: Light crushing of de-stemmed grapes, fermented in small-capacity stainless steel tanks at controlled temperature following film maceration.

100% Muscat of Alejandría.

Color: Very pale, crystalline, bright.

Nose: Powerful, fine and elegant, fully expressing the Muscatel variety, with overtones of musk, tropical citrus fruits and hints of fresh aromatic herbs.

Palate: Ample, very smooth and dry. Balanced, savory, rich in fruity overtones, with an outstanding grape variety aroma at the back of the nose, making it a highly recognizable, superlative, unique wine.

Match perfectly well with seafood, fish, rice, pastas and sushi. Ideal as an aperitif.

The woodland's aromatic undergrowth (Jasmine, lavender) is expressed in this fresh, persistent and seductive wine. Pale colour with green glints, it has exotic and complex nose with floral, citric and tropical fruit notes.

Abadal Blanc is a young white wine made Picapoll varieties, Macabeo, Chardonnay and Sauvignon Blanc. Golden yellow and bright and clear appearance, stands out for its passage through honest mouth in which citrus notes and tropical hues merge.

Varieties: 40% Chardonnay, 30% Sauvignon Blanc, 15% Picapoll, 15% Macabeo

Alcohol: 12.5% by volume.

95% Viura

5% Malvasia

Fermented in new allier oak casks and left on the lees for a further four months until bottling, having had continuous batonnages.

Aromas of citre skins, hazelnuts, and sweet exotic fruits, with a soft background of well assembled woods, creamy and glyceric, fresh and elegant.

This wine goes well with fish, rice, and pasta.

This Paso blend is more delicious than the sum of its parts.

It is made mainly of grape varieties from our prestigious Huerhuero Vineyard, located in the rolling hills of Paso Robles.

Here, warm afternoons and cool evening breezes shepherd the grapes to perfect ripeness.

The grapes were picked at cooler morning temperatures and cold soaked for two days prior to fermentation.

Variable pump-over techniques were implemented during progressive stages of fermentation to enhance fruit extraction and balance out the tannin structure.

The wine was then aged in both small and large format French, Eastern European and American oak barrels for 16 months in order to add complexity while enhancing a soft, velvety finish.

RED4 showcases the structure of Petite Syrah, the spice and cherry qualities of Syrah, Grenache’s forward fruit, and the rustic character of Mourvèdre.

This intriguing, youthful wine is your perfect dinner companion.

Tasting Notes

Cherry and plum - juniper berry - mocha spice - chewy tannins

IN THE VINYARD

Grapes are sourced from Fairtrade certified vineyards predominantly in the Piekenierskloof region. These 12-year-old vineyards are trellised and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 6 tons per hectare.

HARVEST DATE

Second week of March.

WINEMAKING

Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. Malolactic fermentation is completed in tank and the wine is matured for 6 months, using French and American oak.

TASTING NOTE

A medium bodied wine with aromas of ripe blackcurrant, plums and hints of dark mint chocolate. Well-balanced with gentle oak texture.

Origin

Western Cape.

About the area

South Africa's vineyards are mostly situated in the Western Cape near the coast. This is the southernmost region of the African continent, and

has a Mediterranean type climate and diverse soils perfectly suited to quality grape production.

Winemaking

Specially selected grapes were harvested, destemmed and inoculated with yeast. The wine was allowed to ferment until the desired sugar level

was reached and then fortified with natural wine spirits to stop the fermentation. The resulting wine was then matured in French oak barrels.

Maturation

8 - 10 years in a combination of 300 litre and 500 litre French oak barrels.

Varietals

Tinta Barocca + Cinsaut + Souzão.

Wine description

Extended wood maturation resulted in a beautiful amber colour with orange zest, dried fruit, caramel and nuttiness on the nose. This full

flavoured wine explodes with fruit, marzipan and toffee on the palate, with a well-balanced sweetness.

Serving suggestion

Serve chilled before a meal or with cheese and chocolates after a meal.

Wine analysis

Alcohol % volume: 17.50

pH: 3.50

Total acidity g/l: 5.42

Residual sugar g/l: 128.03