David & Nadia, Aristargos 2021

David & Nadia, Aristargos 2021

93 in stock

David & Nadia, Aristargos 2021

38,64 

93 in stock

93

Tim Atkin

Tim Atkin is a UK-based Master of Wine (MW) and wine journalist with an international following.

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95

Platter

The Platter‘s Wine Rating System uses a 100-point scale to evaluate the quality of South African wines, with points awarded based on appearance, aroma, taste, and overall quality.

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750
SKU WC111241-2021 Categories ,

David & Nadia is a family owned Swartland driven project and we focus on a spectrum of organic, old and dry land bush vine vineyards from different areas with different soil types throughout the Swartland, farmed by like-minded people. We are members of the Swartland Independent Producers.

In the vineyard we aim for biological farming and in the cellar we work as natural as possible. It is all about the soil and vineyards after all. We believe in a pure, fresh and natural style where site and soil are at work with minimal influence from a winemaking point of view.

Chenin blanc (49%), Clairette blanche (9%), Sémillon (8%), Grenache blanc (7%), Roussanne (7%), Verdelho (6%), Viognier (6%), Marsanne (4%), Colombar (4%)

The Aristargos 2021 is yet again predominantly both Chenin blanc and Old Vines driven (Chenin blanc, Sémillon, Clairette blanche and Colombar), and the focus remains on the granitic soils of the Paardeberg. Chenin blanc from shallow shale soils in the Paardeberg and iron rich clay soils to the west of Malmesbury are also added. Dry land farmed bush vines have stood the test of time and it showcases the ultimate reason why Chenin blanc is our main focus in the Swartland. Planting dates vary from 1960 until 2013. The grapes were whole bunch pressed and naturally fermented and then matured for 11 months in old neutral French oak barrels. The grapes from the two Sémilllon vineyards were fermented on their skins for a week before being pressed and matured in a very old 2 500 L foudre for a year. The Colombar was also fermented on the skins (for 5 days) and matured in an old oak barrel. One Chenin blanc component was fermented and matured in a concrete egg. In total the grapes from 19 different vineyards were used, picked on 21 different dates.

Total production:
12 485 x 75 cL bottles; 481 x 150 cL bottles

pH: 3.35
RS: 2.1 g/L Alcohol: 13% TA: 5.6 g/L TSO2: 107 mg/L

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