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The Man and the Land

In the accompanying video, we spend a little bit of time exploring the rather remote, isolated and arid wine district of Olifantsrivier. And we do so, I’m pretty sure that you’ll find yourself asking, “Who would possibly want to try and make wine there?!”
But it’s in that very question that the appeal of Cape Rock lies. Proprietor Gavin Brand is a particular sort of man, and his mental terroir, if you’ll forgive the term, is exactly what allowed the dream of Cape Rock Wines to come to fruition. One might even go so far as to say that – had the region been any more welcoming or…cushy – perhaps the dream of Cape Rock Wines would have failed to germinate.
We’ve spent a bit of time talking about the full Cape Rock range of wines, and their general winemaking ethos, so we don’t spend too much time on it here, but if you’re interested in learning more about them, I have left both a link to our video on their rather singular Grenache Noir, as well as a link to the Cape Rock Website.
If you have yet to sign up for your Monthly HanDrinksSolo Wine Subscription then you’ll have to hunt down the Cape Rock White Blend in your own time. But until then, here are my tasting notes and some technical specs:


👃🏼 A big open generous nose of ripe peaches, salted almonds, lemon blossoms, orange rind, and a hint of honey.
👄 The palate is delightfully concentrated, with a pronounced waxiness. Again, I’ve said this before about old vine wines…they often have a texture to them that is almost chewy.


🔬 Wine of Origin Olifantsrivier. 33% Grenache Blanc, 28% Marsanne, 28% Viognier, 11% Roussanne. Fruit is harvested from well-drained red silt and clay mix with broken hardpan underlying layer. Vines are roughly 12 years old, trellised, irrigated vineyards close to the floodplain in the Spruitdrift ward, even though the farm itself is in the Vredendal ward.

All the grapes for this blend were hand picked. After whole-bunch pressing, the juice was allowed to settle overnight in a tank. The clean juice was racked off the gross lees and cooled before natural fermentation started after +-3 days. Towards the end of fermentation, the wine was transferred to old 300L French oak barrels. | Alc 13.73% | Res Sugar 1.9 g/l |
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