Project Z
Riesling Verdelho 2020
Chiselled and taut, the low pH provides potential for this wine to age exceptionally well. The acidity will mellow over time to reveal a generous palate laden with typical Riesling aromas of honeysuckle, pear sand lime zest.
R840.00 / Case of 3 (R280.00 / Bottle)
R260.00
R840.00 / Case of 3 (R280.00 / Bottle)
R260.00
Winemaker's Notes
Chiselled and taut, the low pH provides potential for this wine to age exceptionally well. The acidity will mellow over time to reveal a generous palate laden with typical Riesling aromas of honeysuckle, pear sand lime zest.
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The grapes for this unusual blend were sourced from Durbanville and Elgin in the case of the Riesling and Koekenaap for the Verdelho. The Verdelho grows very close to the Atlantic Ocean on the West Coast of South Africa and has natural high acidity and a low pH.
Vinification
The Riesling was harvested early morning and fermented in stainless-steel tanks before maturation in an amphora as well as a component in older French barrels. The Verdelho had a more interesting journey – harvested and pressed at a custom crush facility on the West Coast and then transported on the back of a bakkie to be fermented and matured in an amphora in Stellenbosch.
Chiselled and taut, the low pH provides potential for this wine to age exceptionally well. The acidity will mellow over time to reveal a generous palate laden with typical Riesling aromas of honeysuckle, pear sand lime zest.
The grapes for this unusual blend were sourced from Durbanville and Elgin in the case of the Riesling and Koekenaap for the Verdelho. The Verdelho grows very close to the Atlantic Ocean on the West Coast of South Africa and has natural high acidity and a low pH.
The Riesling was harvested early morning and fermented in stainless-steel tanks before maturation in an amphora as well as a component in older French barrels. The Verdelho had a more interesting journey – harvested and pressed at a custom crush facility on the West Coast and then transported on the back of a bakkie to be fermented and matured in an amphora in Stellenbosch.
