Mossiesdrift Steen

Perfect with creamy chicken and seafood dishes

The wine was left on the thick lees for 6 months and barrel-matured for 8 months.

Sorting of grapes, de-stemmed and crushed, cold soaking and slow fermentation at 15-22°C to enhance flavours and colour. Fermented in 3rd & 4th fill barrels for about 3 weeks with commercial as well as wild yeast.

DaschBosch crafts elegant wines for the modern and discerning palate. Upholding a tradition of wine-making and craftsmanship, since 1754, when the farm land was granted by the Governor of the Cape of Good Hope, RijkTulbagh. Today, DaschBosch carries this rich heritage forward, combining time-honoured craftsmanship with a contemporary approach to winemaking.