The Owl Post Stellenbosch WO - Neethlingshof Estate

The Owl Post Stellenbosch WO penned by Neethlingshof Estate from the Coastal Region presents a dense purple color in the wine glass. After the initial swirl, this red wine reveals a high density and richness, evident in strong church windows at the rim of the glass. Poured into a red wine glass, this red wine from South Africa offers wonderfully expressive aromas of blueberry, black currant, plum and morello cherry, rounded out by vanilla, black tea and cinnamon contributed by aging in wooden barrels.

This South African wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. As you would naturally expect from a premium and estate wine, this South African naturally enraptures with the finest balance for all its dryness. Taste does not necessarily require a lot of residual sugar. On the tongue, this punchy red wine is characterized by an incredibly dense and fleshy texture. On the finish, this red wine from the Coastal wine region finally thrills with beautiful length. There are again hints of black cherry and blueberry. In the aftertaste, mineral notes of the granite-dominated soils join in.

Vinification of The Owl Post Stellenbosch WO from Neethlingshof Estate

Grapes from the Pinotage grape variety are the basis for the powerful The Owl Post Stellenbosch WO from the Coastal Region. In the Coastal Region, the vines that produce the grapes for this wine grow on soils of granite. Due to the balancing influence of the nearby river, the grapes ripen more slowly and develop more aromatic complexity. After the manual harvest, the grapes reach the press house in the fastest way. Here they are selected and carefully crushed. Then fermentation takes place in small wood at controlled temperatures. At the end of fermentation, The Owl Post Stellenbosch WO is aged for 15 months in oak barrels.

Food recommendation for the Neethlingshof Estate The Owl Post Stellenbosch WO

This South African red wine is best enjoyed tempered at 15 - 18°C. It is a perfect accompaniment to veal boiled beef with beans and tomatoes, lamb stew with chickpeas and dried figs or roasted calf's liver with apples, onions and balsamic vinegar sauce.

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