Named after Louis Albert Péringuey, the 19th Century Inspector-General of Vineyards in the Cape, who led the fight against phylloxera and supervised the importation of American rootstocks onto which the various vineyard varieties were grafted.
After gentle pressing followed by cold-settling for 2 days, the juice was barrel-fermented in 228L second and third-fill Burgundian-shaped barrels, and matured “sur-lie” in the barrel for 8 months with occasional “barrel rolling” to add richness to the palate. To accentuate the fresh citrus flavour, 45 % tank-fermented Chenin Blanc was blended with the barrel fermented portion.
French oak adds style and class to this magical grape. A contemporary and deliciously mouth-filling experience of white pear, quince and green pineapple interlaced with a spicy complexity.
Slowly sip this with a barbecued chicken salad.