Babylons Peak SMG
2017 Platinum Medal
Babylon`s Peak
VARIETAL:
Dry White Varieties (<5g/l or up to 9g/l if TA <2g/l lower)
VINTAGE:
2016MORE INFORMATION:
Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.
IN THE VINEYARD
The Shiraz vineyard is the first original clone (SH1) that was brought into South Africa. The character of this Shiraz clone is very low production which relates to intense, spicy wines. This vineyard is planted on shale soils with drip irrigation and supplemented only if necessary during hot, dry summers. The Mourvedre and Grenache are both dryland - planted on weathered granite soils.
WINEMAKING
The grapes were harvested by hand into small picking crates and destalked only, no crushing was done. Cold maceration was done before fermentation started in open fermenters. The grapes fermented at 24-26 deg C for 5-7 days, after which the wine was taken to barrels where it went through malolactic fermentation.
TASTING NOTE
A classic blend with dark fruit, violets and white pepper. An elegant wine with ripe tannins and lingering aftertaste.
Pair with meat dishes such as oxtail, venison and ostrich.
IN THE VINEYARD
The Shiraz vineyard is the first original clone (SH1) that was brought into South Africa. The character of this Shiraz clone is very low production which relates to intense, spicy wines. This vineyard is planted on shale soils with drip irrigation and supplemented only if necessary during hot, dry summers. The Mourvedre and Grenache are both dryland - planted on weathered granite soils.
WINEMAKING
The grapes were harvested by hand into small picking crates and destalked only, no crushing was done. Cold maceration was done before fermentation started in open fermenters. The grapes fermented at 24-26 deg C for 5-7 days, after which the wine was taken to barrels where it went through malolactic fermentation.
TASTING NOTE
A classic blend with dark fruit, violets and white pepper. An elegant wine with ripe tannins and lingering aftertaste.
Pair with meat dishes such as oxtail, venison and ostrich.
