Edeloes (Riesling) Noble Late Harvest 2006 (500ml)
Winemaker : Danie de Wet
Main Variety : Weisser Riesling
Alcohol : 10.0 %vol
pH : 3.19
RS : 113.8 g/l
Total Acid : 8.7 g/l
SO2 : 130 mg/l
Free SO2 : 14 mg/l
Appellation : Robertson
Type : Dessert
Style : Sweet
Amber in colour and a jewel-like in the mouth, this rich naturally sweet wine offers wine lovers an ethereal drinking experience. A rich aroma of botrytis, apricot and tea leads to an intense and nectar-like palate, with the natural acidity providing a clean, fresh finish.
15 – 20 years
100% Rhine Riesling
This wine can be enjoyed with cheese and desserts.
In The Vineyard
Wine of Origin Robertson, De Wetshof Estate, South Africa.
The Robertson Valley is characterised by cold winters and sunny summers, with an average
annual rainfall of 350 – 400mm. In summer a fresh southerly breeze from the Cape L’Agulhas coast
has a cooling effect on the vineyards, allowing the grapes to ripen evenly and in perfect balance.
Nights are chilly and during summer months a mist often shrouds the vineyards until late morning.
Computerised irrigation systems linked to weather station data and the monitoring of soil moisture-content
ensures the vines are given the correct amount of water needed to produce grapes of optimum ripeness
and developed flavours.
Lying on a steep slope, soils are rocky and full of mountain gravel. A pronounced clay component assists
with water-retention. The coolness of the soils on the west-facing slope are conducive to
the vines’ root-development ensuring all growing phases occur in balance and harmony.
Age of the vines 9 years
Vines per hectare 4 160
Planting row 2,40m x 1,0m
Soil pH 6,0 – 7,0
Trellising style 7 wire fence system cordon with spur pruning and Guyot system
Yield 4 – 6 tons per hectare
In The Cellar
This natural dessert wine is only made in years when higher than average humidity allows the Riesling grapes to develop to the exquisitely ripe stage when the feature known as Noble Rot sets in. During the middle of the harvest the fungus botrytis cinerea ennobles the grapes, building sugar content and acidity while the flavour and aroma components are concentrated to divinely decadent levels. The fully ennobled grapes are carefully selected by hand and the juice is transferred to stainless steel tanks to ferment.
An introduction to De Wetshof Esate
De Wetshof is a third generation wine estate in South Africa’s Robertson Valley, where wine has been made for over 150 years. Here Danie de Wet, proprietor and cellarmaster, is assisted by sons and co-owners Johann (viticulture and marketing) and Peter (winemaker). De Wetshof Estate is a pioneer of noble white wines in South Africa and has also introduced superior red cultivars to the Robertson Wine Valley.
On De Wetshof a firm belief prevails, namely that one cannot know where you are going unless you know where you have come from. This is why the history of De Wetshof’s vineyards plays a profound role in determining present and future wine quality. Since the early 1970’s meticulous records have been kept on each vineyard as to the plants’ reaction to soil-types, irrigation and the vagaries of climate, as well as their development and progress over the years. Each vineyard is thus vinified separately during the wine-making process, the wine-makers having a clear understanding of what the fruit of each vineyard’s labour is going to deliver during a specific year.
This commitment to discovering and determining the various terrains on De Wetshof, as well as an absolute focus on site-specific vineyard management and wine-making, has been an integral part of the De Wetshof ethos from the outset and remains a vital and non-negotiable aspect of all the Estate’s wines.