Isabeau

Serve with Thai Style duck breast with a ginger jus and stir fried noodles. Chicken and a light saffron sauce with a side salad.

The wine was left sur lie for 9 months before blending and bottling.

The grapes were stored in a cool room until being sorted, crushed and pressed the following day. After pressing lees rubbing of 4 days was done at 4°C to extract the delicate fruit flavours. The juice was racked and fermented in French Oak barrels of which 25% was new. Natural ferment was done on 50% of the wine, malolactic was done in barrel and regular battonage ensured a smooth and silky palate.

ALLEE BLEUE Wine Estate owes its name to the statuesque, blue eucalyptus trees that magnificently line the entrance to this prestigious South African tourism destination. For us however, this name also expresses our philosophy, homage to the blue planet, to the sky and water and to the colour of peace.