Arcangeli Sémillon 2016

Sémillon used to be the most planted grape in the Cape, but now represents less than 2% of total plantings. We embrace the grape for its ability to handle fermentation on stalks and skins and its capacity to age due to its trade mark high levels of natural acidity. And, of course, it is time to rejuvenate an old stalwart of the South African wine industry.

Style & Tasting:

The typical grassy and nettle flavours are toned down in favour of Pineapple and Granny Smith apple, but in the end, it just drinks so well. The palate is textured and 'full volume', while the natural acidity content of the wine ensures a firm structure and long finish.

Vineyards

The grapes were sourced from Hemel-en-Aarde Ridge where the vineyard grows in deep shale soils on an east facing slope. A small batch was sourced from Bot River.

Making:

The grapes were picked by hand into small crates and pressed as whole bunches into a settling tank from where it was sent to used 300 litre barrels. A small portion was fermented on skins and returned to barrels after five days. Here it fermented spontaneously and matured as well for six months. The wine was lightly filtered before bottling.

Maturation:

After bottling, the wine was matured in bottle for six months before release. Drink now or over three years from vinification.

Arcangeli Sémillon 2016

Arcangeli Feiteiras Verdelho 2016

When first generation Italian Sandro Arcangeli acquired the farm Feiteiras from its previous Portuguese owners, he renamed it Arcangeli. The Verdelho vineyard on the farm had gained such a loyal following that it made sense to name the wine from this Portuguese variety after Feiteiras.

Style & Tasting:

Mineral and salty with whiffs of wild veld flower, begging for fresh fat scallops. The wine is crated into a 'broader' style verdelho - as opposed to the Vino Verde offerings mostly associated with the variety - with a layered texture, thanks to the solid foundation laid by its rather boisterous acidity.

Vineyards

The vineyard was planted in 2002 on an east facing slope in shale and clay soils. It is trellised and irrigated with yields as low as 3 tonnes per hectare.

Making:

The grapes were harvested by hand in small crates at 22.5 ° Balling. A portion (in the end 12% of the finished wine) was crushed and de-stemmed into a bin where fermentation occurred spontaneously. The juice was pressed after five days and returned to barrel to complete first and secondary fermentation. The bulk of the grapes were pressed as whole bunches into a settling tank and then racked to barrels. Fermentation occurred naturally in seriously used 300 litre French oak barrels and malolactic fermentation was allowed in the same barrels.

Maturation:

Mature for the best of eight years.

Arcangeli Feiteiras Verdelho 2016

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