Perdeberg Cellar is situated at the foothills of the Paardeberg Mountain in Paarl. The hallmark of Perdeberg wines is their predominant use of unirrigated vineyards or dry land vines. Difficult growing conditions, dry land vines yield small berries with concentrated flavour and colour which in turn create superior wines. The winery’s history dates back to 1941, when a visionary wine farmer named Jan Rossouw suggested the area’s farmers begin producing their own wine. Perdeberg adopted its name from the scores of Cape Mountain zebras that once roamed the Paardeberg area, mistaken for wild horses by local inhabitants.
With a vineyard span of over 3000 hectares, mainly in the Paarl and Swartland regions, Perdeberg benefits from different microclimates and various soil types. The natural variation of weather, soil, drainage and altitude from vineyard to vineyard enables the production of a wide range of wines with. In the cellar, wines are created to reveal the best of what has been brought in from the vineyards. Intensive vineyard management, handpicking grapes in small crates, small presses and maturing in barrels help to achieve quality wines.
For this natural sweet wine the grapes were destemmed and crushed on arrival in the cellar. Skin contact was given for 24 hours with regular pump over of the juice to extract maximum flavour from the berries. The wine was fermented in old 500 litre French oak barrels until the fermentation stopped naturally with the sugar and alcohol in perfect balance. The wine was aged for a further six months before bottling.