Checkout
0
Product successfully added to your shopping cart
There are no bottles in your cart.
filter by type
filter by country
featured wine
2018
PATATSFONTEIN
R355
QUOIN ROCK
Our viticulturist and winemaker are passionately involved in maintaining the unique terroir of our vineyards nestled on the slopes of the Simonsberg Mountain. ...
The nose has a very floral, almost musky top note before red cherry, strawberry, herbs and spice. The palate is plump and juicy with moderate acidity and soft tannins, the finish still managing to be relatively savoury. Good fun to drink. CE
Red Cherry
Floral
Herbs
Spices
Goes well with pork ribs or pork chops, beef carpaccio and cheese.
Pork Hard Cheese Charcuterie BeefThe historical Natte Valleij Farm situated at the foot of the Simonsberg is not a new cellar, it’s just been resting for the last 50 years. Famed for its brandy in years gone by, it was one of the largest cellars in the area, but sadly winemaking ceased in the 50’s. It was bought by the Milner Family in the late 60’s and for 27 years it bred some of South Africa’s finest racehorses. Winemaker Alexander Milner strives to make wine with minimal interference and pretence, merely guiding beautiful grapes into character full wines -preserving the intrinsic link between grape and bottle.
39% Cinsault from bush-vines planted in 1993 facing North West on the slopes of the Simonsberg Mnt. W.O Simonsberg Paarl. 37% Cinsault from bush-vines planted in 1986 in deep red Malmesbury shales W.O. Swartland. 15% Cinsault from bush-vines planted in 1978 in decomposed granite W.O. Darling. 9% Cinsault from bush-vines planted in 1974 on the lower slopes of the Helderberg Mountain W.O. Stellenbosch.
Harvested by hand and then further sorted by hand in the cellar to ensure that only the best fruit is used for fermentation. After a 24-hour cold maceration the fermentation is allowed to begin, this will last 8-10 days. During fermentation only a punch-down method is used to allow for gentle extraction, stalks are included in the fermentation ranging anything between 0%-30% depending on season and feel of the block. A small portion is also ferment whole bunch.
Malolactic fermentation occurs naturally in seasoned barrels and concrete egg, where it is stored for 12 months.
Goes well with pork ribs or pork chops, beef carpaccio and cheese.
Pork Hard Cheese Charcuterie Beef
Sign-up to receive our Newsletter and join the great wine debate.
Reviews