La Vierge (South Africa)

Experience the La Vierge brand in the best way possible, with a memorable tasting overlooking the farm that produced the wines.

39% Sangiovese, 33% Nebbiolo, 28% Barbera. All three varieties were harvested separately in the early morning. Grapes were fully de-stemmed before crushing and then cold macerated for 5-7 days before temperature controlled fermentation. The wine was racked into 50% new French barriques where it aged for 15 months. This shows the cherry fruit of Barbera, gamey tea-leaf notes of Sangiovese, and the red fruit and tarry spice of Nebbiolo with chunky tannin and bright acidity.

91% Sauvignon Blanc, 9% Semillon. Planted on slopes with a South/ South East aspect for maximum coolness. The Sauvignon was fermented in stainless steel at between 11°C and 13°C. The Semillon fermented in French oak barriques. After blending, 6 months lees ageing in tank. Tropical fruit aromatics with some minerality, on the palate tropical melon with a hint of lemongrass and a mineral finish, combining moderate weight with zesty and bright acidity.

Harvested by hand in March in three tranches. Grapes were pressed whole bunch and after settling fermented in French barriques (25% new) at between 15°C and 22°C. Only a portion of the barrels were allowed to undergo malolactic fermentation. 6 months’ barrel ageing on lees, and after blending a further 2 month on lees in tank. Expresses the zip and texture of the clay on which it was grown with aromas of limes and acacia underscored by mineral elements. Bright acidity combines with a…

After an early morning harvest, de-stemmed (with the exception of 20% fermented whole bunch) and cold macerated for 7 days. After a temperature-controlled fermentation the wine was racked into French barriques (30% new) for 9 months’ barrel ageing. It shows lightness and brightness in colour which follows all the way through the nose and palate. The bright colour promises perfume of strawberries, rosewater, smoky honey and follows on to a beautiful palate that dances with luminous acidity…

Harvested early in the morning and de-stemmed and crushed at cold temperatures with dry ice to prevent oxidation of the must and preserve aromas and flavours. Skin contact for 3 hours at 10°C and then lightly pressed and left to settle for 72 hours at 2°C. Fermentation in stainless steel tanks at 13°C to 17°C with further ageing in tank, on lees, for 8 months with lees stirring. High elevation vines provide the fruit for this Riesling giving racy acidity with chiselled melon and terpene…

70% Cabernet Sauvignon, 30% Malbec. An elegant, cool-climate “feminine” style is the frankly tenuous explanation for the name of this wine. Both varieties were harvested separately by hand, de-stemmed and crushed followed by a 5-7 day cold maceration and temperature controlled fermentation. The wine was racked into 50% French barriques for 15 months barrel ageing. Deeply coloured, this ripe yet subtle wine shows cassis aromas with a hint of pyrazine, savoury red berry and earth. Bold yet…

100% Syrah. “Anthelia” means the ability to see Angels. Presumably, if you drink enough of this, that is what happens. Grapes were fully de-stemmed before crushing and then cold macerated for 5-7 days before temperature controlled fermentation. The wine was racked into 50% new French barriques where it aged for 15 months. The floral and spice perfume of the Syrah melds with the Mourvèdre’s textured and savoury notes. It has fine tannins and structured acidity with a lengthy finish of herbs…

Harvested by hand in March in three tranches. Grapes were pressed whole bunch and after settling fermented in French barriques (25% new) at between 15°C and 22°C. Only a portion of the barrels were allowed to undergo malolactic fermentation. 6 months’ barrel ageing on lees, and after blending a further 2 month on lees in tank. Expresses the zip and texture of the clay on which it was grown with aromas of limes and acacia underscored by mineral elements. Bright acidity combines with a…