David & Nadia Topography Semillon 2018
Planted in 1960 and 1972 next to the small river leading through the Siebritskloof, makes for an interesting debate about the history of Groendruif in the Cape and also the motivation behind planting in part granitic soils, but also part pitch black river bed clay. A few Semillon gris vines make the final hand sorted open fermenter, where the bunches are left for a week with cooling, CO2 gas and a daily punch down to keep everything healthy. Pressed off after a week on the skins to finish fermentation, malolactic fermentation and maturation for a year in an old oval 2500 L Foudre. Part of these vineyards have been assisting the Aristargos since its 2014 vintage, whilst the rest is bottled separately. This wine also boasts the Old Vine Project (OVP) seal.
pH: 3.50
RS: 1.7 g/L
Alcohol: 12.5% alc
TA: 4.7 g/L
Yield: 1.5 -3.0 t/ha
TSO2: 66 mg/L
| Winery | David and Nadia |
|---|---|
| Country | South Africa |
| Region | Swartland |
| Wine Type | White Wine |
| Grape variety | Semillon |
| Bottle Size | Bottle |
| Vintage | 2018 |
Browse all David & Nadia Wines
Husband and wife team David and Nadia Sadie have quickly made a name for themselves with superb, natural and honest wines true to the Swartland. David gained experience both locally (Waterford, Rustenberg and Saronsberg) and internationally (South Pacific Cellars – New Zealand, Chateau Quinault – France, Yves Quilleron – France). His wines are now rated as some of the best in South Africa by influential international and local wine critics.
David & Nadia is a family owned Swartland driven project and we focus on a spectrum of organic, old and dry land bush vine vineyards from different areas with different soil types throughout the Swartland, farmed by like-minded people. We are members of the Swartland Independent Producers.
In the vineyard we aim for biological farming and in the cellar we work as natural as possible. It is all about the soil and vineyards after all. We believe in a pure, fresh and natural style where site and soil are at work with minimal influence from a winemaking point of view.
