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Boschendal Vin DOr 2018

£11.95 incl. VAT

6 in stock

Boschendal Vin D’Or 2018 is a natural sweet wine, and presents loads of citrus aromas, especially tangerine, hints of tropical fruit and delicate notes of honeysuckle. Palate: On the palate it has a tremendous fruit core, an explosion of kumquat citrus, lots of concentration and good balance. This wine does not leave a cloying sweetness but finishes off with a fresh citrus zest. Ageing potential: Enjoy now. Will age with much complexity for the next 8 to 10 years.

Vintage: 2018
Variety: 50% Weisser Riesling & 50% Viognier
Wine of Origin: Western Cape
In the Vineyard:
The grapes used in this wine were picked from low-yielding vineyards
to ensure good fruit concentration. The Weisser Riesling originates from
Stellenbosch and the Viognier from the Elgin Valley. No irrigation and an
extended hanging time in the vineyard allowed for superb concentration of
flavours. Naturally the weather allowed for the formation of Botrytis, a fungus
that grows on the grape skin, penetrating through the skin and creating a
damaged spot from which moisture can slowly evaporate. Concentration in
this case happens because of this slow evaporation and the Botrytis gives a
unique taste to this wonderful work of nature. The grapes were hand-picked
at the desired ripeness. Harvesting took place during mid-morning. The
average sugar content of the grapes was between 35° and 40° Balling.
Vinification:
Because of the raisiny condition of the grapes, the crushing process was
not possible. The whole bunches went to the press with the addition of
pectolytic enzyme. All the draining channels of the press were closed to
retain the bit of juice created during the loading process. This juice helped
with the soaking of the raisiny berries. Skin contact was given in the press
for two days during which time the press was rolled morning, midday and
afternoon. This is done to ensure maximum flavour extraction and the
soaking of the drier grapes to retain all the natural sugar. After pressing,
the juice was settled for 24 hours. Fermentation took place in stainless
steel tanks. A yeast strain resistant to this very high osmotic potential juice
was used. Even with this selected yeast, the fermentation went very slowly
and stopped naturally.

Boschendal Vin DOr 2018

£11.95 incl. VAT

6 in stock

Boschendal Vin D’Or 2018 is a natural sweet wine, and presents loads of citrus aromas, especially tangerine, hints of tropical fruit and delicate notes of honeysuckle. Palate: On the palate it has a tremendous fruit core, an explosion of kumquat citrus, lots of concentration and good balance. This wine does not leave a cloying sweetness but finishes off with a fresh citrus zest. Ageing potential: Enjoy now. Will age with much complexity for the next 8 to 10 years.

Vintage: 2018
Variety: 50% Weisser Riesling & 50% Viognier
Wine of Origin: Western Cape
In the Vineyard:
The grapes used in this wine were picked from low-yielding vineyards
to ensure good fruit concentration. The Weisser Riesling originates from
Stellenbosch and the Viognier from the Elgin Valley. No irrigation and an
extended hanging time in the vineyard allowed for superb concentration of
flavours. Naturally the weather allowed for the formation of Botrytis, a fungus
that grows on the grape skin, penetrating through the skin and creating a
damaged spot from which moisture can slowly evaporate. Concentration in
this case happens because of this slow evaporation and the Botrytis gives a
unique taste to this wonderful work of nature. The grapes were hand-picked
at the desired ripeness. Harvesting took place during mid-morning. The
average sugar content of the grapes was between 35° and 40° Balling.
Vinification:
Because of the raisiny condition of the grapes, the crushing process was
not possible. The whole bunches went to the press with the addition of
pectolytic enzyme. All the draining channels of the press were closed to
retain the bit of juice created during the loading process. This juice helped
with the soaking of the raisiny berries. Skin contact was given in the press
for two days during which time the press was rolled morning, midday and
afternoon. This is done to ensure maximum flavour extraction and the
soaking of the drier grapes to retain all the natural sugar. After pressing,
the juice was settled for 24 hours. Fermentation took place in stainless
steel tanks. A yeast strain resistant to this very high osmotic potential juice
was used. Even with this selected yeast, the fermentation went very slowly
and stopped naturally.

Boschendal Vin DOr 2018

£11.95 incl. VAT

6 in stock

Boschendal Vin D’Or 2018 is a natural sweet wine, and presents loads of citrus aromas, especially tangerine, hints of tropical fruit and delicate notes of honeysuckle. Palate: On the palate it has a tremendous fruit core, an explosion of kumquat citrus, lots of concentration and good balance. This wine does not leave a cloying sweetness but finishes off with a fresh citrus zest. Ageing potential: Enjoy now. Will age with much complexity for the next 8 to 10 years.

Vintage: 2018
Variety: 50% Weisser Riesling & 50% Viognier
Wine of Origin: Western Cape
In the Vineyard:
The grapes used in this wine were picked from low-yielding vineyards
to ensure good fruit concentration. The Weisser Riesling originates from
Stellenbosch and the Viognier from the Elgin Valley. No irrigation and an
extended hanging time in the vineyard allowed for superb concentration of
flavours. Naturally the weather allowed for the formation of Botrytis, a fungus
that grows on the grape skin, penetrating through the skin and creating a
damaged spot from which moisture can slowly evaporate. Concentration in
this case happens because of this slow evaporation and the Botrytis gives a
unique taste to this wonderful work of nature. The grapes were hand-picked
at the desired ripeness. Harvesting took place during mid-morning. The
average sugar content of the grapes was between 35° and 40° Balling.
Vinification:
Because of the raisiny condition of the grapes, the crushing process was
not possible. The whole bunches went to the press with the addition of
pectolytic enzyme. All the draining channels of the press were closed to
retain the bit of juice created during the loading process. This juice helped
with the soaking of the raisiny berries. Skin contact was given in the press
for two days during which time the press was rolled morning, midday and
afternoon. This is done to ensure maximum flavour extraction and the
soaking of the drier grapes to retain all the natural sugar. After pressing,
the juice was settled for 24 hours. Fermentation took place in stainless
steel tanks. A yeast strain resistant to this very high osmotic potential juice
was used. Even with this selected yeast, the fermentation went very slowly
and stopped naturally.

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