De Trafford Wines were the first in South Africa to produce this exceptional style of wine. Experimentally in 1995 and 1996 and officially in 1997 after having to get approval through the Wine & Spirit Board and even having to pass a bill in Parliament.
Grapes lightly crushed and allowed three hours skin contact before gently pressing in a traditional basket press. Sulfite added and natural settling allowed for 2 days before 100 % barrel fermentation with natural yeasts. All the wine was kept in 225 liters and a few 700 liters casks for nine months with lees stirred once to twice a month initially. 15% new French oak used. No malolactic fermentation. Lightly fined with bentonite – a natural clay. Bottled unfiltered on the property by hand.
Straw yellow colour. Peach and apricot nose with lemon, honey and floral aspects complimenting. A little less expressive than the 2018 at this stage in a more typical, restrained De Trafford style. Complex, substantial palate. Fresh, elegant and restrained, but with power and length. Opens up with time in the glass or a decant. Excellent with most fish dishes, shellfish and sushi.