Shimmering, brassy gold with lime-green specks. Concentrated mass of crystallised and citrus fruit, intriguing botrytis hints, turning to chocolate orange liqueur on a silky palate. Exceptionally long, fruity aftertaste.
Ideal with all desserts especially ice cream, baked puddings or as an after dinner liqueur.
variety : Muscat dAlexandrie [ 100% Muscat d'Alexandrie ]
winemaker : Shawn Thompson; Chris Geldenhuys & Derrick Cupido
wine of origin : Breede River
analysis : alc : 15.1 % vol rs : 249.1 g/l pH : 3.26 ta : 4.9 g/l
type : Dessert style : Sweet
pack : Bottle closure : Cork
in the vineyard : Background
Du Toitskloof Wine Cellar (DTK) was established by six wine farmers as a co-operative winery in 1962. Today it has 22 members whose vineyards all lie within a 10 km radius of the cellar. It is located near the town of Rawsonville in the Breede River Valley, at the entrance to the Du Toitskloof Mountain Pass. The stony soils of the area are ideally suited to grape growing. DTK's award-winning wines are known for their excellent quality at affordable prices, and during the last five years it has been rated the South African cellar offering the best value by WINE magazine, three times. The cellar produces some 10 million litres of wine a year from 13 500 tons of grapes, of which 60% is white and 40%, red. Its major white cultivar is Sauvignon blanc, followed by Chardonnay, Chenin blanc and Semillon. The main red cultivars are Cabernet Sauvignon, Shiraz, Merlot and Pinotage.
In the vineyards
The Muscat d'Alexandrie Vineyards at Du Toitskloof that produces our Award Winning Hanepoot Jeripigo, are all Bush Vines. This cultivar prefers rich alluvial black and also peat soil. These soils have a high water retention that is ideal for the cultivation of this vine.
in the cellar : The very ripe grapes imparted a wonderful honey flavour to the wine. The grapes were pressed in rotor tanks cooled to 10° - 12° C to extend skin contact for as long as possible. The rotor tanks were rotated on a daily basis and as frequently as possible to extract more sugar and botrytis character from the raisiny berries. The sugar level was tested three times per day to ensure the grapes do not ferment more than 1° Balling. Fermentation was stopped by adding brandy spirits to the juice. The wine was then stabilised and filtered before bottling.