Description
Low-yielding Hanepoot vines planted thirty-odd years ago by Oupa Danie Nel – the winemaker’s father – were hand harvest at optimal ripeness, naturally fermented in the lagars with manual pigeage every 4 hours over the four day fermentation prior to fortification with wine spirit. The resulting Hanepoort was aged sur lie in stainless steel tank for half a year prior to blending and bottling.
This complex, approachable and versatile Cape Hanepoot can be served as an aperitif, but pairs well with Cantonese cuisine, spicy Indian or Thai dishes and decadently sweet desserts or as a mixer for a myriad of cocktails.
Reviews
There are no reviews yet.