Solms-Astor Vastrap 2012

Name: Solms-Astor Vastrap 2012
Brand: Solms-Astor
SKU: 33338

Tropical fruit salad of crushed guava, pineapple and banana. Hints of stone fruit and honey, followed by a fresh clean palate. This is a wine that gets everybody ready for a Vastrap.

Enjoy it at any informal occasion, poolside or picnic. Pairs well with fish, chicken, salad or pizza.

variety : Chenin Blanc [ Chenin Blanc, Semillon ]

winery : Solms-Delta Wine Estate

winemaker : Hilko Hegewisch

wine of origin : Franschhoek

analysis : alc : 12.9 % vol rs : 2.5 g/l pH : 3.36 ta : 5.1 g/l

type : White style : Dry taste : Fruity

pack : Bottle size : 0 closure : Screwcap

ageing : The Vastrap is made to be enjoyed as a fresh, fruit driven style and will thus be best served within 2 - 3 years after bottling.

in the vineyard : Label detail: Vastrap (trample) music unites Khoesan trance-dance with Dutch folk music. Played on anything: concertinas, home-made violins, banjos and 'blik-kitaars'. The traditional excuse for a Vastrap party was the trampling of a newly laid cow-dung floor, but the ancestors are said to have preferred the open air.

The Name: The name of the wine combines Richard Astor's love of music with his dislike of pomposity. Approachable and well-priced, this is a fun wine, with no pretensions, backed by the Solms-Delta reputation for quality.

History of farm: The more than 320 year old Franschhoek farm has reclaimed its historic role as a wine estate under the direction of Prof. Mark Solms, a world-renowned neuroscientist.

about the harvest: The Vastrap is a white Cape blend of Chenin Blanc and Semillon grapes sourced from various vineyards, including sites on the Solms-Delta farm.

in the cellar : Grape Varietals: Chenin Blanc, Semillon
Style of Wine: White Cape blend
Vinification: The grapes where crushed, pressed and then settled overnight to obtain clear juice. The juice was then fermented at cool temperatures in stainless steel tanks to retain freshness and up front fruit flavors.
Maturation: T he wine was aged on the lees in stainless steel tanks for 6 - 8 months

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