Riviersteen

Creamy penne pasta with mushrooms and Gammon.

The grapes for this wine were carefully identified from three special rows in this vineyard as indicated in bronze on the bottle.

Ageing in barrel after fermentation on the yeast lees resulted in this complex wine and after 8 months it was bottled in December 2017.

They were hand-picked in the early morning, hand-sorted before gentle destemming and crushing and settling over three days. The juice were partly natural fermented and partly with a carefully selected wine yeast in three barrels. One 500L Hungarian oak, one 500 l french, both new and one 300L french third fill.

The valley in which Doolhof lies is blessed with unique and varied terroirs. The microclimates, growing conditions and soil types make it ideal for growing wine grapes. The Estate lies between Bain’s Kloof and the Groenberg Mountain Range. The result is soils that are finer, more balanced and deeper than in the surrounding countryside with clay content evenly distributed. A combination of Malmesbury shale, homogenic Glenrosa and Clovelly soils ensure that the roots are able to descend to four metres or beyond. Roughly 40 of the farm’s 380 hectares are planted to vine. Soils, growing conditions and microclimates vary considerably across this large expanse (which reaches up into Bain’s Kloof), and each grape varietal is faithfully wedded to its ideal terroir. Two white varietals, Sauvignon Blanc and Chardonnay, are grown, with a substantial number of reds. They include Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec, Merlot, Pinotage and Shiraz. The white varietals are planted on the eastern slopes of the Groenberg, which allow the grapes cooler days and less direct sunlight. The late sunrise and early sunset also allow for a longer ripening process, enhancing the elegance of the award winning wines.