Description

Tasting Notes

Gentle aromas of red berry, dried fig and vanilla radiate from the palate and are complimented by soft tannins, juicy plum, blackberry and an elegant dark chocolate finish.

 

Winemakers’ Notes

The grapes are carefully crushed and left on the skins for a period of 5 days before fermentation. The process is called cold soaking and helps to extract good colour and flavor from the skins. Each grape variety is fermented individually in stainless steel tanks at 22 degrees Celsius to maintain its specific characteristics.

The Hennie Retief Snr acquired the farm Goudmyn in 1937 and renamed it in honor of Christina van Loveren, ancestor of his new bride Jean van Zyl. Today van Loveren is South Africa’s largest family owned and operated wine producer. At the helm are the four cousins who are expertly led by Phillip Retief.

 

Food Suggestions

Wine pairs well with lamb with rosemary and garlic, venison, turkey, Irish stew, rare roast beef or roast chicken.