This tight, dark-skinned variety loves the exposed mountain soils of the Simonsberg – this is fully ripe but defined by the winds that howl down the slope’s poor soils. Elegant and well-balanced it has a wonderfully spiced fruit nose with dark plum and prune fruit on the palate and a full but fine tannic structure. Can be enjoyed now but will mature well for at least 5 years.
Zorgvliet (pronounced SORG-fleet, which roughly translates to 'no worries') is a small 200,000 bottle winery in Banghoek, on the Helshoogte Pass between Stellenbosch and Franschoek. This stunning estate that dates back to 1799, specialises in bordelaise varietals and is owned by Stephan van der Merwe and his family. 'Elegance in Wine' is the Zorgvliet philosophy, a sentiment fiercely supported by their head winemaker Bernard Le Roux, a young and upcoming talent who is passionate about vineyard quality and care. Grapes are grown on the steep slopes of the Simonsberg Mountain in vineyards that are amongst the highest in Stellenbosch. The estate wines are from site-specific single vineyards and are elegant expressions of this unique mountain terroir. The wines are crafted in the Zorgvliet cellar which today is still one of the most technologically advanced cellars in South Africa.
10 year old vines, east & north-south facing row direction at an altitude of 260m on alluvial soil.
Fermentation for 15 days at 28-30ºC, punched down twice daily for optimum colour and tannin extraction. When fermented dry it was pressed into stainless steel tanks, with malo in tank then maturation in French oak (not new) for 18 months.
Try it with rich fatty meat dishes like cassoulet, or conversely with super hot noodle or rice dishes from South East Asia
2014 Vintage: Decanter World Wine Awards 2016 - Silver
2010 Vintage: Decanter World Wine Awards 2015 - Bronze
Zesty Dry White Wines
Like a lightning bolt in your mouth, whites in this style are the wine equivalent to a refreshing lager. Generally speaking, they’re best enjoyed young, within a year or two of the vintage, to preserve the fresh fruity flavours and mouth-watering acidity.
Cool (44-57 °F / 7-14 °C)
Seafood, Sushi, Green Salads, Pesto, Fried Foods (like French Fries and Fried Chicken), Chicken & other Poultry
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