The Perdeberg Cellar Team
Perdeberg might do many things, sitting still is not one of them. Able to draw on a large variety of vineyards, grape types and indeed microclimatic conditions. The team of viticulturists frequently visits the producer vineyards and always have an eye out for something special.
The Perdeberg Rooted Chardonnay 2016 and Rooted Merlot 2015 are typical of this idea of niche wines. Very attractive, simple labels which would certainly stand out on the shelves.
Perdeberg Rooted Chardonnay 2016
The grapes for the Perdeberg Rooted Chardonnay 2016 are harvested from a 18 year vineyard in the Paardeberg, planted on mainly decomposed Granite and Glenrosa soils. They offer a low yield of 9 tons per hectare to enhance fruit complexity.
The grapes are hand selected and harvested in small crates. Upon arrival at the cellar, the grapes are destemmed and crushed. Skin contact is given for 4 hours to extract maximum flavour from the berries. The juice is settled for 12hours and only clean juice is fermented. The wine is fermented in 500 litre French oak barrels and aged for another 8 months on the lees to build complexity. The wine does not undergo malolactic fermentation. Classical food wine with all the usual suspects, but do be adventurous as it will go with a fine piece of roast pork belly and some good sausages off the braai.
Perdeberg Rooted Merlot 2015
Two vineyards, one in the Perdeberg and the other in cool Bottelary provide the grapes for the Perdeberg Rooted Merlot 2015. The soils are mainly Duplex and Glenrosa. The vines offer a low yield of 7 tons per hectare to enhance fruit complexity.
The bunches are hand selected and harvested in small crates. Upon arrival at the cellar, the grapes are destemmed and crushed. Cold maceration for two days is given to extract maximum flavours and colour. The wine is fermented in small stainless steel tanks with regular pump overs. The malolactic fermentation is done in 300 litre French oak barrels and it is aged for another 18 months in the wood. Merlot is a soft, gentle and plummy wine which is great by the glass and works so well with food. Midweek suppers of potato topped savoury mince, or a lusty vegetarian dish like Aubergine with Parmigiana cheese, known by the Italians as Parmigiana di Melanzane.
Albertus Louw, Perdeberg Cellarmaster using a glass wine thief
Do try and land a bottle or two of these, they will reward you with great flavours.
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