Durbanville Hills Tangram White Blend

Dry White Blends (<5g/l or up to 9g/l if TA <2g/l lower)

IN THE CELLAR: Both the Sauvignon Blanc and Semillon were handpicked at optimum ripeness in the early morning. The grapes were crushed and allowed to cold settle for three days, with lees stirring once a day. The clean juice was racked to a stainless-steel fermentation tank and inoculated with a selected yeast strain. The first 5˚B of fermentation was done in tank and thereafter transferred to barrels to complete fermentation. COLOR: Pale straw with green edges. AROMA: Powerful bouquet of fresh orange rind, blackcurrants, persimmons and lemon grass. While shy at first, subtle floral nuances of newly flowering lemon blossoms lead way to a perfumed and flinty nose as the wine opens up. TASTE: Rich, creamy fullness with concentrated complexity of lemon and lime, minerality and green melon on the finish. The wine is well-integrated and balanced reminiscent of Southern Bourdeaux white blend. FOOD PAIRING: Exquisite when served with a creamy Coq Au Vin, buttery game fish, sticky short rib, or a creamy, citrus zest-driven shellfish dish. AGING: For optimum enjoyment, decant at least one hour before consumption and serve at 15°C18 °C. If stored in optimal conditions, the wine will last at least a decade. ANALYSIS: Alc. 14.17% (Vol) / RS 2.37g/l / TA 7.05g/l / pH – 3.27

Exquisite when served with a creamy Coq Au Vin, buttery game fish, sticky short rib, or a creamy, citrus zest-driven shellfish dish.