Grand Plaisir White

The grapes were harvested by hand at 23° to 24.5° Balling. The grapes were divided into three different parts and each crushed, clarified and fermented separately in 300 and 228 litre French oak barrels. A combination of first-fill (60%), second-fill (10%) and third & fourth-fill (30%) barrels were used and the wine remained on the lees for 11 months. The barrels were rolled or stirred regularly to suspend the lees in order to gain complexity, better integrated oak flavours and to add to the mouth-feel of the wine. Partial malolactic fermentation contributed to the wine’s complexity, softened the acidity and contributed to the sweet, rich and full finish. The individual barrels were then tasted and the final blend composed.

Grapes were sourced from the diverse soils, slopes and elevations that all add to the quality of Plaisir’s grapes. Well-drained weathered granite soils (predominantly Tukulu and Hutton) with good water retention allow minimal interference in irrigation with most vineyards being dry land. The grapes were sourced from Plaisir Wine Estate vineyards in Simondium. The vines, ranging in age from 12 to 17 years, are situated between 230m and 350m above sea-level on the south-eastern slopes of the Simonsberg.