Fortified and Dessert Wine

The wine was released in February 2019. The 2015 vintage will go down as one of the best in history. The relatively low acidity linked to a very low Ph, makes the Vergelegen Semillons great. VINIFICATION Grapes were either dried on the vines or on wooden pallets. Processing started the moment sufficient sugar concentration developed. The grapes were not crushed or de-stemmed but fermented on the skins in plastic bins. This helped to break down cell tissue and released slightly higher quantities of juice. The fermenting sweet juice was transferred to old barrels for completion of alcoholic fermentation. The wine spent 15 months in old oak. 100% Semillon - The grapes were all selected from Vergelegen's Korhaan and Niel-Suid vineyards. ANALYSIS Alc 11.33 % RS 95.4 g/l TA 6.2 g/l pH 3.09 Will age well for another 10-15 years plus.

Luscious raisin, honey and green mango fruit on the nose and palate with a wonderfully refreshing sugar and acid balance make this a wine to be enjoyed on its own and with both sweet and savoury desserts. A blend of 81.5% Chenin Blanc, 18.5% Viognier. This was the very last vintage made.

Rustenberg's Red Muscadel has been made using a centuries-old process of fortifying grape juice in order to produce a dessert-style wine. Upfront scents of Turkish delight, musk, spice and ripe red fruits follow through to a lush opulent palate balancing the wine's fruit, sweetness and acidity. This very stable sweet wine has the ability to be aged further under ideal cellaring conditions and it will become richer and more concentrated over time.