Vondeling - Sweet Carolyn 2009-12South African White
Country of OriginSouth Africa
- Acidity g/l5.4
- BodyLight Bodied
- Drinking From2014
- Food MatchSweet Desserts
- Grape TypeMuscat de Frontignan
- Malolactic FermentationNo
- Ph Level3.43
- Residual Sugar g/l4.6
- Style of White WineDessert
- Sweetness of wineSweet
- Type of closureScrew Cap
- WinemakerMatthew Copeland
Colour: A multi-layered wine with a light amber colour
Nose: An expressive nose of soft peaches, fresh pineapple and ripe apricot. These heady aromas are supported by floral orange blossom, jasmine and fynbos honey.
Palate: The mouth-watering sweetness is cut by tangy acidity to provide a lingering after taste.
Pairing: Naturally fermented and unfortified, this wine allows for many delightful treats. These range from foie gras and other savoury entrees to sweet, spicy puddings served with cream. A traditional cheese platter at the end of the meal can also be enjoyed with a dessert wine.
This wine is made from a single block and much of this wine is quite literally made in the vineyards. The process begins by crimping the stems of the grapes. This crimping process stops the supply of water to the bunch, causing the berries to dessicate on the vine. Crimping is done before the grapes are fully ripe and still high in natural acidity. The crimping process therefore concentrates both the sugar and the acidity of the berries and is allowed to continue for one week only.
The grapes are then harvested at the same time and placed on beds of straw in our old wooden sheds. The straw helps disperse moisture and prevent rot. It is important that there is good aeration during the drying phase. This raisining process takes approximately 10 days.
Vinification: Finally we are able to "begin" making the wine. The grapes are destemmed and crushed, but because they are dry, almost no juice is released. In order to extract all the sugar and as much of the juice as possible, the wine is allowed to begin fermentation on the skins before being pressed. This pressed juice is sent directly to barrel to complete its fermentation.
Fermentation stops naturally when the combination of high acidity, increasing alcohol and concentrated sugar finally becomes too much for the yeast and they die. The wine is aged for one year in old French oak before it is bottled and matured before release.