La Vierge (South Africa)

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La Vierge. Wines of desire. We couldn't agree more. Distributed by the Wine Treasury in the UK. Contact us at bottled@winetreasury or click the bottles to buy directly from our website at www.winetreasury.com

The Wine Treasury
Have a browse of the La Vierge website.

La Vierge Wines of Desire - Hermanus Wines

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

La Vierge Satyricon 2010. literally defined as a latin work of fiction, devised with mixture of poetry and prose. With Barbera, Sangiovese and Nebbiolo components, this draws a nice parallel - not to mention its somewhat poetical musings of tea leaf, red fruit and tarry spice...
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La Vierge Satyricon 2011

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.

La Vierge Original Sin 2011. As La Vierge put it, in Hemel-en-Aarde Chardonnay is all the rage. They “sinned” by planting Sauvignon Blanc: the forbidden fruit “in the knowledge that it would bring us infinite knowledge about this cool climate variety”. Tropical fruit aromatics with some minerality, on the palate tropical melon with a hint of lemongrass and a mineral finish. All in all, zesty and bright.
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La Vierge Original Sin Sauvignon Blanc 2017

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.

La Vierge Jezebelle Chardonnay 2011. Presumably some relation to poor Jezebel, Hebrew princess and great aunt of the queen of Carthage who died by 'defenestration'. This wine royalty has tongue tingling lime and acacia aromas and balanced acidity. We can only advise you avoid milling about by open windows after drinking.

La Vierge Jezebelle Chardonnay 2017

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…

La Vierge Noir 2010. This rather dark looking bottle doesn't quite convey the elegance of this wine. Earthy and savoury aromas supported by red fruit notes give this delicate wine a certain sophistication. A complex wine with a mixed message - as the 'virginal' lady on the label suggests.

La Vierge Noir 2015

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…

La Vierge Last Temptation Riesling 2011. With a name like this, you may not dare to try it. If you do, expect chiselled melon and terpene perfume. Grapes for this highly textured wine are harvested in the early morning and subsequently crushed with dry ice for maximum flavour and aroma.
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La Vierge Last Temptation Riesling 2014

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…

La Vierge Nymphomane 2011. Elegant, supple tannins and ready for drinking now or for laying down for later. With that name we'd expect nothing less!
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La Vierge Nymphomane 2015

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…

La Vierge Anthelia 2009. Means 'the ability to see angels'. We assume if you drink enough of it, this is what happens, but we encourage feedback. Floral herbs and spice with luscious black fruit.

La Vierge Anthelia 2013

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…

La Vierge. Wines of desire. We couldn't agree more. Distributed by the Wine Treasury in the UK.

LA VIERGE

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…