KWV

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(2013) 65% Paarl fruit, 35% Swartland. Two components fermented in barrel, one with indigenous yeasts, three further months in barrel for these after blending, but one third tank fermented. Subtle and nutty, some Cox's Pippin fruit. The palate has an intense sweetness of fruit, a real hit of honey and the vanilla and cream adding to the impression of sweetness. In fact only 2.88g/l sugar, but overall impression is sweetness despite a very good, dry apple acidity.