DNA

Best enjoyed with dishes like Karoo lamb, beef stews, or hearty pasta dishes.

Situated at the tip of the African continent at the Cape of Good Hope in the renowned Stellenbosch district Vergelegen is nestled between the Helderberg and Hottentots Holland mountains with views of Cape Town Table Mountain and False Bay. This fertile valley protected by granite cliffs enjoys a mild climate of long warm days that bring the fruit to full ripeness and cooling afternoon ocean breezes that lengthen the growing season intensifying the depth of fruit flavor in grapes. Favored with 21 soil types Vergelegen is rich ground for cultivating the breadth of noble varietals and clones essential for crafting the estates brilliant world-class wines. The estate has a rich and storied cultural history dating back to 1700. The philosophy at Vergelegen is simple: “To strive to produce the best possible wines by careful decision-making that maximizes the synergy between vineyard and winery.”ed at the tip of the African continent at the Cape of Good Hope in the renowned Stellenbosch district Vergelegen is nestled between the Helderberg and Hottentots Holland mountains with views of Cape Town Table Mountain and False Bay. This fertile valley protected by granite cliffs enjoys a mild climate of long warm days that bring the fruit to full ripeness and cooling afternoon ocean breezes that lengthen the growing season intensifying the depth of fruit flavor in grapes. Favored with 21 soil types Vergelegen is rich ground for cultivating the breadth of noble varietals and clones essential for crafting the estates brilliant world-class wines.

The grapes were sourced from Vergelegen’s Stonepine, Rooiland, and Rondekop vineyards, situated on the north to north-westerly slopes. These vineyards are characterized by their unique row directions (east to west), allowing for optimal sun exposure.

This wine is accessible now but will benefit from further bottle maturation. It has a potential aging window of 10-15 years.

Grapes were hand-picked, de-stemmed (without crushing), and underwent a cold soak for 168 hours at 8°C. Fermentation took place at 25°C, followed by an extended 42-day maceration on the skins. After malolactic fermentation in stainless steel tanks, the wine was aged for 16 months in 100% new French oak barrels.