Description

ABOUT THE PRODUCER:
Olifantsberg is passionate about producing authentic wines with a true sense of place, which reflect the unique location of their vineyard. The focus is on sustainable farming and winemaking practices, resulting in limited intervention in both the vineyard and cellar. They hold the Integrated Production of Wine (IPW) certification for sustainability. The team are fully committed to understanding their terroir and managing their natural resources through conservation, which adds to the singularity of their wines. The unique terroir with its combination of Breede-shale, Renosterveld and sandstone soils, constant winds and elevation, produces concentrated fruit that winemaker Elizma Visser translates into elegant, fresh and age-worthy wines. In Tim Atkin’s 2021 South Africa Report, Elizma was awarded the prestigious Young Winemaker of the Year Award.

ABOUT THE VINEYARD:
The grapes come from three different blocks on the estate: two are planted at a high density of 8,000 vines per hectare on echalas. These vines are planted at 470 metres above sea level on shale and quartz-rich soils. The third block is the oldest, trellised Roussanne, which is planted at 350 metres above sea-level against a steep slope on shale-rich soils. The two high-density vineyards are trained according to the ‘Echalas’ method, where the vines are supported by posts, which protect the shoots from the strong prevailing winds. The high-density planting creates a cooler microclimate. From these vineyards, the vines produce more delicate floral and musky notes and produce wines with incredible length and concentration. The Roussanne vines in the trellised vineyard are more exposed, and the vineyard has a drier microclimate, resulting in wines with a spicier, yeasty-citrus expression of Roussanne.

THE WINEMAKING PROCESS:
The grapes were hand-harvested and cooled overnight before being whole-bunch pressed for gentle extraction. The juice was settled overnight in stainless steel tanks. During racking, a proportion of fine lees was added to the clear juice to ensure texture in the finished wine. Natural fermentation took place with wild yeasts, which further enhanced the complexity. The wine was matured for nine months in a combination of 300 and 500-litre barrels of previously used oak; no bâtonnage during ageing.

OUR TASTING NOTE:
Delicate, inviting aromas of white peach, white blossom and spicy coriander and ginger lead to a fresh, crisp palate, with lovely balance and an intriguing pithy note on the finish.

GRAPE VARIETY:
Roussanne 100%.