Vineyards and vines: the grapes are soured from a single vineyard site in the Swartland. Moutonshoek farm behind the town Piketberg
Grapes: Muscat de Frontignan, White Muskadel.
Vinification: The grapes are handpicked and put into a concrete tank as whole bunches. These bunches are gently crushed by foot and allowed to naturally ferment for 1 to 2 weeks after which they are pressed and transferred to old casks.
Maturation: The wine normally finishes fermentation in 300l casks. The maturation is around 11 months and then the wine is bottled without filtration.
Alcohol 13.7 vol%
Residual Sugar 2. G3/L
Total Acidity (Tartaric) 6.2 g/L
Total sulphur 30 ppm
For our skin fermented wines we like to use aromatic varietals. Muscat de Frontignan is a grape with a rich history here in South Africa however mostly used for fortified
wines or sweet wine production.
The name “geelkapel” refers to the Cape Cobra, a venomous serpent found around here and some morphs have a brilliant yellow colour after which we have named this wine.
4200 bottles produced