Torero and The Suit of Lights

Roasts, Aperitif, Cold meat, meat

The fruit for the wine comes from a farm in Wellington called Welgegund, which lies at the foot of the Hawequa Mountains, from a 22 year-old Carignan bush vine vineyard nestled in this gorgeous valley. After tasting the fruit it became clear to me that I had found the vineyard I wanted to work with, and my vision from the start was to create a subtle, yet complex wine which exudes purity and expresses the terroir the grapes hail from - an ode to the beauty of the vineyard itself.

After 10 days the grapes were pressed and put into barrel for 8 months. Whilst in barrel the wine was topped up every three weeks and lees stirred every week for the entire time in barrel.

Grapes were harvested on the 4th February 2021, where they were kept in a reefer for 24 hours, after which, they were placed in a vat (30% whole bunch, 70% de-stemmed) and pressed manually by foot treading and punchdowns. The wine went through a spontaneous ferment and was subject to soft cap management with manual gravity fed pump-overs and light punchdowns once per day for 10 days. The ferment was kept between 19 to 22 degrees celsius.

At Rueda Wine Co. our focus lies in sourcing and procuring some of the rarest and most sought-after wines from around the world. Specialising primarily in France, Italy, Spain, Germany, Switzerland, and South Africa. We represent local producers such Angus Paul Wines, Naude Family Wines and Sakkie Mouton Family Wines. Alongside our wine offering, we provide state-of-the-art cellaring services to our clients. Our cellars are fully temperature and humidity controlled at 14 degrees Celsius, with retrievable and transparent cellaring data.