Five centuries ago the ancient mariners braved uncharted seas to round the Cape of Good Hope in search of exotic spices. Their nerve and dash inspire the Spice Route philosophy. We have found our signature wine style in the rolling hills along the Cape’s West Coast, where unirrigated vines produce grapes with small thick skinned berries – ripe fruit that is dense, rich and full flavoured. A passionate dedication to exceptional quality and traditional hand crafting captures the essence of this fruit in the wines of the Spice Route.
IN THE VINEYARD
Produced from a Swartland vineyard planted in 1978. These trellised vineyards are planted on a south-east facing slope and are dryland farmed. The soils are predominantly koffieklip (decomposed granite and iron-rich clay).
7 February & 24 February 2020
The grapes were picked at different maturity levels. The first picking was done at 22 degree balling, with the remaining balance picked late-February, with high sugar levels and some
raisins on the bunches. The bunches were gently destalked and pressed. After 48 hours settling, the portion that was picked earlier was all fermented in stainless steel tanks to preserve
freshness and elegance. The late picked portion was fermented and matured in old French oak barrels for 10 months while the tank fermented portion were also matured in terracotta clay
pots known as Qvevries. The Qvevri maturation takes place over 8
Due to the late picking of the second portion, there were some raisins present on select bunches. This added a beautiful dimension to this fantastic grape variety which will benefit from 3 or 4 years bottle age. Enjoy!” – Charl du Plessis
Bright, light yellow colour. Complex nose with tropical fruits and peach followed by subtle flinty notes. The palate is rich and broad with well-balanced acidity from the first picking.