Olindo

Pork, Game (deer, venison), Shellfish, Spicy food, Poultry, Lean fish, Mild and soft cheese, Fruity desserts

This artistic interpretation of Verdelho is crafted from a single registered vineyard rooted in the oldest viticultural soil in the world, made up of decomposed granite clay, situated on the lower slopes of the Helderberg Mountain. Every afternoon at around 17:00 a beautiful shadowy figure of a mountain nymph appears against cliffs of the Helderberg, extending her arms with a gift to the world, hence the reason we chose this label to reflect the image naturally found against our beloved mountain. This vineyard enjoyed the refreshingly cool breezes from False Bay (Atlantic Ocean) during the day and cool night air flowing down from the mountain, resulting in even ripening of the berries and good natural acidity. The macro climate is maritime, with cold wet winters and sunny warm summers.

An organic & minimum interference approach is taken in the vineyards to get a true reflection of the unique terroir. No fungicides, pesticides or herbicides are used, and biodynamic practices are followed. VINIFICATION – This wine has been naturally fermented containing no enzymes, preservatives or stabilisers. The wine was not filtered.

Jasper Raats is the shareholder, cellar master and managing director of Longridge Wine Estate, as well as partner in Vigneron Consulting, an international consulting business. The consultancy shares valuable knowledge to a select group of clients, particularly focusing on organic and biodynamic viticulture and oenology. In fact, it was through this consulting business that his relationship with Longridge first started. Jasper has established himself as one of the most talented winemakers in South Africa and first gained prominence for wines he created in New Zealand. In 2003, he started working as viticulturist and winemaker at New Zealand’s Clos Henri in the Marlborough region, developing a new vineyard and making wine for French Company, Henri Bourgeois. During this period, he also started Koru Wines, which became one of New Zealand’s top and most expensive wines. His international experience includes working in Burgundy, Pouilly Fume, Sancerre and in Napa and Sonoma under Pierre Seillan, the genial French creator of Vérité Wines.