Vriesenhof Kallista 2017
R570,00
Red fruit, pencil lead and leather with an undercurrent of tobacco leaf dominate the nose while the palate is a play of red fruit and black pepper, creamy and balanced with a long lingering finish. On the nose you will find rich fruit. Red fruit and pepper with a smoky finish on the palate.
5 in stock
More Information
Specifications
In the cellar
The different varietals are vinified separately because of the different locations of vineyards on Vriesenhof farm. Fermentation on the skins is normally 6-8 days. The varietals are kept separate for the 1st 12months in older French oak barrels before blending.
In the vineyard
All grapes are grown on the estate and WO Stellenbosch.
Ageing
Drink now or keep for minimum 7 years.
Cultivar
Cabernet Franc (40%), Cabernet Sauvignon (35%) and Merlot (25%)
Food Pairing
Hearty meat stews, steak and creamy cheese (brie and camembert) compliment this wine wonderfully.
About the Wine Estate
In the December of 1980, Jan Coetzee bought Vriesenhof. Situated at the foothills of the Stellenbosch Mountain, Vriesenhof is where the ever-changing climatic effect of the Atlantic Ocean is evident throughout the year. And where the wine is ever-flowing. Vriesenhof first wine was produced under the majestic oak trees in 1981. During this time Vriesenhof, planted with Cabernet Sauvignon, Cinsault and Pinotage. In 1983, Vriesenhof started planting Chardonnay, Merlot and Cabernet Franc. Vriesenhof stands firm in the belief that a wine is not made to order nor is vines twisted to suit trends. Vriesenhof doesn't consider itself as the masters of the process but as guardians or caretakers. If the grapes feel at home in the land they will tell the story that the land has written with a clear voice.
