Kaapzicht Hanepoot Jerepigo 750ml

Kaapzicht

₱1,000 

This product is currently sold out.

Please fill in the form below if you'd like to be notified when it becomes available.

Tasting notes:
Beautifully fragrant grape flavours fill the glass together with honeysuckle notes; unctuous and full sweet with luscious muscat and sultana flavours; sweetness well balanced with lively acidity for a harmonious finish; delicious fortified dessert wine.

Ageing potential: Maturation potential of 30 years.
Grape Varietal: 100% Muscat d'Alexandria
Origin: Stellenbosch
food suggestions
To enjoy chilled with apple and almond tart or a fresh fruit platter.
in the vineyard
Bush Vines planted in weathered granite topsoil on a layer of gravel and a crumbly clay sub soil. Yield of 8 tons per hectare.
about the harvest
Cold morning grapes were picked.
in the cellar
The grapes were destalked, crushed and pumped into red wine fermenters where enzymes for flavour extraction were added. 24-hour skin contact was given before being lightly pressed. The juice was settled clean and treated with Bentonite to make protein stable before being fortified to 18.5 % Alc.

Kaapzicht Hanepoot Jerepigo 750ml

Kaapzicht

₱1,000 

This product is currently sold out.

Please fill in the form below if you'd like to be notified when it becomes available.

Tasting notes:
Beautifully fragrant grape flavours fill the glass together with honeysuckle notes; unctuous and full sweet with luscious muscat and sultana flavours; sweetness well balanced with lively acidity for a harmonious finish; delicious fortified dessert wine.

Ageing potential: Maturation potential of 30 years.
Grape Varietal: 100% Muscat d'Alexandria
Origin: Stellenbosch
food suggestions
To enjoy chilled with apple and almond tart or a fresh fruit platter.
in the vineyard
Bush Vines planted in weathered granite topsoil on a layer of gravel and a crumbly clay sub soil. Yield of 8 tons per hectare.
about the harvest
Cold morning grapes were picked.
in the cellar
The grapes were destalked, crushed and pumped into red wine fermenters where enzymes for flavour extraction were added. 24-hour skin contact was given before being lightly pressed. The juice was settled clean and treated with Bentonite to make protein stable before being fortified to 18.5 % Alc.

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