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The vines have an average age of 42 years, producing a complex and intense wine. Hints of honeycomb and citrus on the nose and on the palate it's crisp and zesty upfront flowing into a creamy pulpy, grapey mid to back palate.
Roast chicken or crayfish would match superbly.
Varietal / Blend: Chenin Blanc
Farming Practices: Sustainable
The grapes for Mount Abora wines are sourced from reputable sites in the Swartland. The soils are deep shale and schist and the vines are farmed essentially as dryland vineyards with supplementary irrigation to counter the extreme hot and dry conditions just before ripening. The vines are mostly planted on south and west facing slopes to optimise the benefit of cooler spots. Winemaker Johan Meyer crafts the wines of Mount Abora.
"We make natural wines, using zero commercial yeast and no other modern winemaking preparations. We harvest our grapes earlier at no more than 23.5° Balling to not only ensure lower alcohol levels, but to retain the brightness and life of our carefully tended grapes as they transform into the wines. We liberally use whole bunch fermentation on red and white wines, and allow post fermentation hot maceration on skins and stalks. We are proud members of the Swartland Independent movement. Mount Abora is reviving the South African work horse grape cinsault, while our vision is to create a Swartland wine from this forgotten grape that can rival the elegance and complexity of cool climate Pinot noir wines. This is called Saffraan Cinsault."
"Mount Abora The Abyssinian is a Rhône style blend of Mourvèdre, Cinsault and Syrah, whilst the Mount Abora Koggelbos is our unique and authentic expression of Swartland Chenin blanc."