Vergenoegd Low Cape Tawny NV
R200,00
A deep garnet glow in the glass segues into spiced black prunes on the nose followed by a delicious dusting of chocolate and ripe purple figs on the palate. This fortified wine has a good balance of sugar to acid.
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Specifications
In the cellar
Grapes are hand-harvested and chilled overnight, then processed through a mash pump to the selected fermentation tanks and open fermenters. Grapes in the open fermenters are punched down everey tow to three hours. The grape must is then inoculated using a selected yeast strain. During the fermentation period, the temperature is kept between 23-26 degrees Celsius for slower fermentation and extended skin contact to preserve the primary fruit. During fermentation, the grape must is fortified with brandy spirit, the addition of which raises the strength of the wine to a level where the yeasts responsible for fermentation can no longer survive. The fermentation stops before all the sugar in the juice has been turned into alcohol and some of the natural sweetness of the grape is thus preserved in the finished wines. The resultant wines then spend 60 months in second-, third- and fourth-fill barrels before being blended.
In the vineyard
Vergenoegd Low has been revitalised following the principles of sustainability and a respect for the farm's over 300-year history. This includes the vineyards - working in harmony with nature, the optimal site has been selected for each wine-grape variety. Favourable maritime influences from nearby False Bay shape these premium site-specific wines.
Ageing
60 months
Cultivar
64% Tinta Barocca; 36% Touriga Nacional
Food Pairing
This vintage port-style wine calls for a cheeseboard starring blue-veined cheese with smoky charcuterie, nuts and preserved figs. Also delicious win a creamy sauce over chicken (and as an accompaniment too), or baste a thyme-seasoned chicken and potatoes with a glassful for a new take on a Sunday roast (also serve with a glass of slightly chilled Cape Tawny)
