At Vriesenhof, traditional wood maturation methods combine effortlessly with modern fermentation processes. Add to this an ageing process that takes place in a setting disturbed only by the patient ticking of the clock and the artistry of the winemaker at work and you’ll soon understand why Vriesenhof consistently delivers wines of true Stellenbosch origin.
‘One’s footsteps must be in the soil, you must understand the soil, the plant and the climate.’ Jan ‘Boland’ Coetzee
Beautiful aromas of red cherries, plum and peach with a hint of cinnamon. Wonderful earthen tones, minerality with dried apricot and cherries The wine can be enjoyed with meat dishes like lamb or venison or fish like tuna or Norwegian salmon. The best temperature to serve the wine is between 12 and 14 ºC.