Last Temptation Riesling 2015
La Vierge LAST TEMPTATION Riesling 2015
This limited offering is our Riesling from shy-bearing vineyards that are situated in Hemel en Aarde Ridge. The wine is a true reflection of the potential of the unique terroir of our La Vierge Farm.
Enjoy this crisp Alsace style wine with spicy and perfumed stir fry’s and eastern salads.
In The Vineyard
This limited offering is our Riesling from shy-bearing vineyards that are situated in Hemel-en-Aarde Ridge. The wine is a true reflection of the potential of the unique terroir of our Babylon Farm.Origin: Hemel-en-Aarde Ridge, Walker BaySoil Type: Planted to Argillaceous Shale of the Bokkeveld Series
Aspect: South East
Trellising System: Vertical Shoot Positioning (Perold)
Age of Vines: 7 years
Vines per hectare: 5400
Climate: These Walker Bay vineyards of Hemel en Aarde Ridge, are situated within close proximity to the Atlantic Ocean. The maritime climate being more temperate in style, where parallel mountain ranges channel the southerly sea breezes through the appellation during the summer. These winds in turn bring regular sea mists and overcast conditions to the valley and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year.
About The Harvest
All grapes were harvested by hand in cool early morning temperatures. The tonnage was very low due to poor cropping and difficulties with rot.Average Yield: 5 tons/ha (33hl/ha)
In The Cellar
The Riesling grapes are harvested early in the morning and then destemmed and crushed at cold temperatures using dry ice to prevent oxidation of the must and to preserve flavours and aromas. The must then undergoes a period of skin contact of 3 hours at 10° C to capture concentration from the skins. The skins are then pressed lightly and the juice left to settle for a period of 48 hours at 5° C, after which the fermentation is started in stainless steel tanks and is maintained at temperatures between 13 & 17° C until the wine is dry. Further ageing occurs in tank, on the lees for a period of 12 months with lee’s stirring to encourage and promote the texture and complexity of the wine. Further settling and ageing occurs in bottle prior to release a year and a half after vintage.
Production: 587 cases of 6 x 750ml bottles