Pella Granietbult C. Sauvignon

Beef, Cheese, Cured Meats, Duck, Roasted Vegetables, Dark Chocolate

South-facing vines on an elevated hill of granite, thriving on a combination of crumbled rock and clay, the result of countless years of decomposition; consequently the wine is named ‘Granietbult’ translating to ‘granite hill/hump’ from Afrikaans.

18 months in French oak barrels, of which 40% new.

Cold soaked for 10 days at 8oC under a CO2 blanket. Thereafter the wine was fermented up to a maximum temperature of 28o Celsius. Pumped over 3 times daily to maintain a low temperature in the cap of solids. 30 days post-maceration. Both free-run and press juice were used.

“Super Single Vineyards focus on the production of handcrafted wines from specially selected single vineyards throughout the Western Cape and the newly allocated Sutherland-Karoo region. Our pursuit for the finest fruit is never at an end.”