Jackal Bird Tasting Notes

The grapes for the Jackal Bird come from old vine vineyards in the Swartland, Stellenbosch, and the Voor Paardeberg, and consist of Chenin Blanc, Chardonnay, Roussanne, Grenache Blanc Viognier and Clairette Blanche.

Hand picked grapes are transported to our cellar in refrigered trucks and are chilled to 8 degrees in our cold room before the grapes are sorted and whole bunch pressed in a half-ton press on a gentle cremant cycle.

Dry ice and 25ppm free sulpher are added to the press free run to maintain integrity and fruit balance. The juice is then transferred into 500L barrels (of which 15% are new) and 600L concrete Nomblots.

The fermentation starts naturally in barrel and Nomblots and is maintained at 13 degrees celsius until completion. Near the end of fermentation the wine is stirred on its lees to help complete the fermentation and add complexity by creating textural palate weight via yeast autolysis.

The colour of the wine is bright medium straw and the bouquet has a refined fresh floral overtone with an intriguing melody of fruit. The palette is generous and rich with limey acidity.