Naas and Jenny Ferreira lived on Klein Optenhorst for 29 years and created the most beautiful garden which they opened to the public during the year. During that time they planted a small vineyard which was used to make a 100% Pinot Noir MCC. They recently sold Klein Optenhorst and moved to Montagu.
Naas and Jenny’s daughter Jane Ferreira Eedes resolved to continue producing the wine as it holds many memories of special occasions at the family home. She changed the name to Dainty Bess, after one of her mother Jenny’s favourite roses.
The 2013 vintage of Dainty Bess was harvested from a vineyard planted in 1990 on Klein Optenhorst in the Bovlei valley of Wellington, with additional grapes harvested from Shannon Vineyards in Elgin. Naas and Jenny planted the vineyard in decomposed granite with underlying clay soil.
The grapes for the Dainty Bess 2013 were harvested on the same day in the early hours of the morning and taken to the Graham Beck Cellars in Robertson. The grapes were gently pressed and the cool settle juice was taken to fermentation in stainless steel tanks. Once fermented dry, the wine lay on its lees for 10 weeks picking up flavours, building the mid palate and adding to the creaminess of the wine. Second fermentation in the traditional Champagne method took place in the bottle. The wine then lay on its second fermentation lees for 42 months before being disgorged and closed with a natural cork closure and the wire muzzle. Only 712 bottles were made – I was privileged to receive one of them.
From a Champagne shaped bottle with elegant feminine livery. In the glass, cherry blossom pink with copper flashes. Masses of the tiniest bubbles rushing to the surface. Whiffs of red fruits, fynbos herbs, beautifully creamy, alive with bubbles and an acidity that asks for food.
Cold fat squishy prawns with aioli. Smoked Salmon and cream cheese rolls, oysters with shallot vinaigrette. Smoked fish paté.
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