Edelgoud

Best with dessert or a cheese board.

As the grapes entered the cellar, skin contact was applied for 12 hours, there after it was whole bunch pressed into a stainless-steel fermentation tank. The juice was fermented slowly at 14-16 ºC for 12 days.

The wine was aged on the lees after fermentation in 2nd fill French oak barrels and subsequently bottle matured for 4 years prior to release.

As the grapes entered the cellar, skin contact was applied for 12 hours, there after it was whole bunch pressed into a stainless-steel fermentation tank. The juice was fermented slowly at 14-16 ºC for 12 days.

Longridge is one of the leading estates in organic and biodynamic winemaking in the heart of the Cape Winelands near Stellenbosch South Africa. Situated at the foot of the Helderberg mountains we have been blessed with this beautiful piece of land perfect for the production of top quality terroir-driven wine.