Die Arnoldus

Bordeaux blends are best served with rich foods. Picture succulent steaks with creamy black pepper sauce and succulent crispy duck with mushrooms. Alternatively pair this bland with sharp hard cheeses such as a well matured white cheddar.

Well-drained soil; good water retention. Important percentage of clay in topsoil, 200- 297m above sea level. 5.5 tons per Hectare (37hl/ha).

All 5 varieties blended together; matured as a blend for 24 months in new 225ltr French oak barrels; and then 12 months in 3500ltr French oak foudre. The wine spends 24 months in the bottle prior to release.

3-4 day cold maceration before fermentation; +-3 punch-downs per day. Fermentation Temperature of between 24 and 26 ºC. Malolactic Fermentation took place in a tank with French Oak alternatives.

Hermanuspietersfontein is a Walker Bay producer with one of South Africa’s most distinctive wine identities, from its long Afrikaans name to its playful, Afrikaans-only wine labels. Behind the laid-back personality is a serious focus on cool-climate wines, including Sauvignon Blanc, Bordeaux-style blends and regional favourites from the Hermanus area.