Red Muscadel

Muscadel’s luscious flavours stands its ground with both delicate dishes – a Hertzoggie-inspired fruit tart or ostrich terrine - to more robust Karoobossie-tinged lamb, fragrant quince bredie or pens-en-pootjies. Smashing the myth that muscadel is a post-prandial drink exclusive to winter it forms a glamorous summer liaison with rosy peaches charred on the braai.

The Red Muscadel is made from old red Muscat de Frontignan bush vines grown in rich Breedekloof alluvial soils. These soils are known for their high water-retention capabilities. Leaf canopies are actively managed to ensure bunches are kept in the shade and away from direct sunlight. Every year the vines yield six to eight tons per hectare.

Grapes are harvested between 28° and 32° Balling, when some berries have already become raisiny. These grapes impart a wonderful honey flavour to the wine. The grapes were crushed and destemmed, and then pumped to rotor tanks and cooled to 7° to 9° C to extend skin contact for as long as possible. The tanks are rotated as frequently as possible to extract more sugar character from the berries. The sugar level is tested three times per day to ensure the grapes do not ferment more than 0.5° Balling. Fermentation is finally stopped by adding wine spirits to the juice. The fortified wine is then stabilised and filtered before bottling.

Du Toitskloof Wines is a Breedekloof producer sourcing most of its grapes from vineyards within 10km of the cellar. With fruit grown across mountain slopes, alluvial soils and rocky sites, the range offers accessible South African wines shaped by regional consistency and everyday table appeal.