I find this vintage to be quite strong in the passionfruit and grapefruit spectrum, with great aromatic and flavour intensity. The palate has vibrant acidity, good concentration of flavour and length, making it an all-round winner in my book.’
In addition to grapes from the Mulderbosch Home Block, Adam used grapes provided by the team of grape growers from whom the buy grapes each harvest. The 2017 harvest was interesting in that there was continuous wind, most of it from False Bay, cooler than average temperatures and no temperature hikes.
Vinification took place after destalking and crushing with separate pickings being made separately. After settling the juice was taken to stainless steel tanks, though 12% went into 500 litre neutral French barrels. The various components were then bended and prepared for bottling.
The release of the 2017 is on the back of the 2016 vintage which scored a very respectable 90 / 100 in Robert Parker’s The Wine Advocate reviewed by Neal Martin – review released on the 28th of April 2017…
It looks like
Bottled in a Burgundy shaped barrel with a natural cork closure and the quirky livery representing a cigar label. In the glass, it is a pale straw gold with vibrant green flashes.
It smells like
Big whiffs of lime rind. ‘Green’ aromas of fynbos herbs and figs.
It tastes like
The nose becomes real in the flavours. Citrus edged ripe white fleshed peaches. Granadilla and sweet tropical limes. Perfect harmony and lovely mouthfeel with mineral overtones. Long finish, leading you to want more.
It’s good with
Refreshing sipper. Perfect as an aperitif and a real food wine. Carey Boucher Erasmus’s Grilled Yoghurt Flatbreads & Green Goodness are a perfect luncheon dish with Adam’s wine. Click here for her recipe.
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