Missing Virgin

Beef, Game (deer, venison), Poultry

100% barrel aged in French and European oak barrels. 20% new French and European oak barrels. 24 months in 225 liter barrels

The grapes were fermented separately, using natural yeasts from the vineyard, in open stainless steel tanks up to a maximum of 30°C. The skins were pushed down 4-8 times during peak fermentation. Malolactic fermentation took place in the barrel where the wine had minimal handling. Use was made of traditional gravity flow and no mechanical pumps were used in the wine making process. The wines were racked 3 times over a 22-month period. There was no filtration and the sulphur levels were kept to a minimum.

Post House Wines derives its name from the small Post Office which used to serve the local missionary community of Raithby and which is now the winery office and residence. It was consequently a logical step to associate the wine with its postal origin The farm was bought by the Gebers family in 1981 in the picturesque area between the towns of Somerset West and Stellenbosch, and is situated at the foothills of the Helderberg Mountain. On a clear day Cape Point and False Bay is visible from the winery. This area is one of the pre-eminent wine regions in South Africa. The farm was systematically planted to vineyard with the grapes being sold to the local co–operative. It was only in 1996 that a couple of experimental barrels were made by Nick Gebers. Situated 7km from the False Bay coast a breach in the coastal ridge channels the south and south west winds towards the vineyards. These being generally cool breezes; they help moderate summer temperatures. The property covers a total of 70 hectares of which 40 hectares falls under vineyard. As of 2004 the vineyard comprises of Cabernet Sauvignon, Merlot, Shiraz, Petit Verdot, Pinotage, Malbec, Sauvignon Blanc and Chenin Blanc.