The Underworld, Grenache Blanc For Sale
$13.60
- Description
Description
Description
The Underworld, Grenache Blanc
| Grape | Grenache Blanc |
| Style | Dry, White, Medium Bodied, Tropical Fruits, Minerality, Floral, Fruit Forward |
| Country | South Africa |
| Region | Wine of Origin Western Cape |
| Volume | 75cl |
| ABV | 13.5% |
| Dietary | Vegetarian |
Experience the unique flavour of The Underworld, Grenache Blanc. Its delicately pithy acidity and exotic bouquet of lemon peel, juniper, jasmine, and guava will take your taste buds on a journey. This South African cultivar pairs perfectly with Asian cuisine and pairs equally well with freshly shucked oysters. Discover its PHENOMENAL taste today.
About the Producer
At Perdeberg they strive to supply the world market with the best quality wines at any given price point. A stated aim is to be a complete solution to any customer through their supply network of grapes and wines. Long-term relationships are highly valued.
Inspired to remain at the forefront of quality through innovation, Perdeberg invests in technology. For instance, Perdeberg Cellar is one of few wineries to employ aerial infrared photography. This state-of-the-art technology allows for the eliminating of any agricultural concerns before they become a problem. In doing so, they ensure that all the vineyards deliver a very high standard of fine wines.
More recently, they have also established a cover crop demo site, where they have planted a variety of crops and combinations thereof. Continuous evaluation of the effect on the soil health and vineyard performance takes place throughout the season, with very promising results thus far. Additionally, they have invested in grape-sorting technology in the cellar.
Vineyard and Winery
This Grenache Blanc is expertly blended with 60% from unirrigated bush vines in Piekernierskloof and 40% from bush vine Paarl fruit, resulting in a classification as being from the ‘Western Cape’. The Paarl portion is barrel fermented in 4-6 year old 500lt French oak, while the rest goes through wild fermentation in stainless steel with 5g/l residual sugar to balance the spice.
