About the Wine
This dry Cape White Port is a blend of the 2008 through to 2014 vintages, produced from 100% Chenin Blanc grown in the deep red fertile soils of the Calitzdorp valley. Only 1800 bottles were produced, using artisanal vinification techniques - such as the use of lagares, manual pigeage and maturation in seasoned barrique.
A shy bouquet of roast almond, crushed oats and hints of orange blossom and lemon rind, unfolds into an ethereal, complex and lengthy palate. Peach pip, dried apricot, Seville marmalade, roast almonds and hints of spice taunt the senses, while the Port ends with a characteristically dry finish.
Peter Bayly’s Cape White Port is best served well chilled, and can be paired with a myriad of dishes, such Moroccan lamb tajine with saffron infused rice; Kingklip wrapped in Proscuitto served with baby potato and watercress salad; slow roasted organic chicken with roast potatoes, green beans and vine-roasted tomatoes or a sumptuous Canard a l’Orange. Alternatively serve well-chilled with a selection of fine cheeses, olives, dried tomatoes, cured meats and farm style bread.
|Wine of Origin :||Calitzdorp, South Africa|
|Cultivars:||Touriga Nacional 44%, Tinta Barroca 30%, Souzao 26%.|
|Total Acid:||5.5 g/l|
|Residual Sugar:||68.6 g/l|