Olifantsberg Roussanne 2023

Kleur: helder goudgeel.
Geur: gedroogd fruit, abrikoos, peer, honing, nootmuskaat, citrus zeste.
Smaak: heel vol, sappig en rijp fruit. Goede lengte, harmonieus, fijne citruszuren en perzik.
Houdbaar: Nu op dronk, blijft zeker lekker tot 2030.
Lekker bij: vrijwel alles uit de zee, pittige viskoekjes, gebraden kip, smaakvolle vega gerechten.

Beoordelingen

Tim Atkin: 94/100
Well up to the high standard of its predecessors, this Roussanne deserves its billing as the best example of the variety in the Cape. Picked early for freshness, it has aromas of lychee, jasmine and rose petal, citrus and orange zest flavours and a nip of underlying tannin. 2025-40

Platter’s: ****(*) 93/100 (oogst 2021)
Fine 2021 captivates from the first sniff (complexity from a dried herb, earthy element to the fruit). The charm continues to the lingering finish, with an intense yet subtle depth of flavour, lovely texture & dry elegance. From a range of vineyards on the farm. Wholebunch pressing; only older barrels used for 11 months maturation. Just-right 13% alc.

Vineyard
Roussanne grown on shale/granite soils, echalas and trellised vineyards. 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 micro-climate. 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 micro climate resulting in wines with a spicier, yeasty-citrus expression of Roussanne.

Winemaking
The grapes were hand-harvested and cooled over night, before being whole bunch pressed for gentle extraction. The juice was settled over night 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 ten months in a combination of 300 and 500-litre barrels of previously used oak; no bâtonnage during ageing.