Cape of Good Hope

Laing Groendruif

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standard courier: 3 working days

WLCOGHSEM19

R 125

Ready to ship   available 60 +

2019


Cultivar:

Semillon

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

13.5% alc vol Sugar g/l: 1.7g/l
Type: White Wine Cellaring Potential: 5 - 10 years
Origin: Olifants River Appellation: Citrusdal Mountains

Tasting Notes:

Dried peach and baked apple sweetness on the nose, with biscuit and creamy vanilla undertones. The palate is rich, broad and well-rounded with ripe melon and papaya fruit, gently carried by fine acidity and creamy mouthfeel. Enchanting lime & ripe lemon flavours bring brightness to the final finish.

Lime
Lime

Baked Apple sweetness
Baked Apple sweetness

Dried Peach
Dried Peach

Vanilla
Vanilla

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 65 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 65 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.

Alcoholic and malolactic fermentation (90%) occurred in stainless steel tanks and 2nd fill 300ℓ French Oak barrels (38%). 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. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight.

Food pairing

Salmon White Fish Soft Cheese Seafood
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