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From a young chenin vineyard planted with the future in mind
but your palate does not deceive you
He will guide us through the seven new releases from his range of Walker Bay-grown Burgundian varietals with two cameos from his Gabriëlskloof Projects range to book-end the evening
left on lees for 8 months
Angelo pressed the juice and let it settle overnight before transferring it to old oak for maturation over 11 months
Pofadder Cinsault '25 Piekenierskloof From a young chenin vineyardA rewarding wine if there ever was one. Cinsault is notorious for being difficult to tame, grow and ferment but in the hands of an expert, we get nothing short of a masterpiece. Following a similar process to that of his famous Treinspoor, Eben and the Sadie Family Wine team ferment 50% whole cluster and 50% destemmed Cinsault grapes for 30 days in concrete tanks. The grapes are then pressed in an old basket press and allowed to ferment on lees for 11
