Cape of Good Hope

Laing Groendruif

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standard courier: 3 working days

WLCOGSEM17

R 125

Ready to ship   available 60 +

2017


Cultivar:

Semillon

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

12.5% alc vol Sugar g/l: 2.4g/l
Type: White Wine Cellaring Potential: 5 - 10 years
Origin: Olifants River Appellation: Citrusdal Mountains

Tasting Notes:

Nettle, lemon zest, flint and a touch of waxy grapefruit with faint floral hints on the nose. Grapefruit zest, lees and a gentle dusty flint element can be found in the mouth. Crisp, bright, taut and focused with a slightly nervy acid note apparent. Lovely freshness throughout but there is a confident breadth and assurance to the wine. Long, rich finish. Will age well.

Grapefruit
Grapefruit

Lemon zest
Lemon zest

Flint
Flint

Henk Laing’s farm, Trekpoort, is situated on a stretch of land between Lamberts Bay and Clanwilliam, on the Skurfberg Mountain overlooking the Atlantic Ocean. Laing has a deep understanding of this land, the vines, the weather, the animals and fynbos, having walked these soils during harvest with his father, decades ago. The metre-tall bush vines have survived 61 years of heat, red sand and a scarcity of water and still generate grapes that produce intense, weighty wines with character in spades. The vines, planted in 1956, are planted in red sand on clay, between wheat fields, apricot trees, rooibos tea bushes and fynbos. Its proximity to the ocean, the hot days with cool nights and the age of the bush vines all contribute to ripeness and naturally high acidity. 

Henk Laing’s farm, Trekpoort, is situated on a stretch of land between Lamberts Bay and Clanwilliam, on the Skurfberg Mountain overlooking the Atlantic Ocean. Laing has a deep understanding of this land, the vines, the weather, the animals and fynbos, having walked these soils during harvest with his father, decades ago. The metre-tall bush vines have survived 61 years of heat, red sand and a scarcity of water and still generate grapes that produce intense, weighty wines with character in spades. The vines, planted in 1956, are planted in red sand on clay, between wheat fields, apricot trees, rooibos tea bushes and fynbos. Its proximity to the ocean, the hot days with cool nights and the age of the bush vines all contribute to ripeness and naturally high acidity.

Fermentation occurred in stainless steel tanks and 2nd fill 300ℓ French oak barrels (23%). The wine spent 8 months on the lees before being blended and bottled.

The grapes were transported to the cellar in refrigerated trucks and cooled overnight to below 14°C. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight.

Food pairing

Seafood Soft Cheese White Fish Salmon
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