Since the first release in 1984, our Rieslings have achieved something of a local cult status. Driven by a market in search of a "dry" or "trocken" style wine, our 2011 vintage seeks to highlight the purity and complexity of fruit that makes Riesling so individual. Hand-picked at daybreak to ensure only the most heavenly flavours, about 15% of grapes showed the presence of Botrytis. After crushing and de-stemming, the fruit underwent six hours of skin contact at 12 degrees Celcius. After pressing, the juices were fermented using a yeast personally selected by our winemaker in Austria, then stabilised, filtered and bottled.

Weisser? Rhine? Paarl? Cape? South African? What’s the difference?

Maturation:          Up to 6 years from vintage

• Alcohol:               13% by volume

• Residual Sugar:   2.3 g/l

• Total Acid:            7.1 g/l

• pH:                       3.18

Tatsing Note

Initial lanolin, hay and tropical notes combine with lovely floral aromas of lemon blossom and honeysuckle. Opulent, creamy and melted on the palate entry with touches of Botrytis and flintiness ending with a perfectly balanced acidity.