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Translated, DeMorgenzon means simply “the morning sun”. The vineyards are situated at the top, southern, and eastern slopes of Ribbokkop, and overlook the pinnacle of Kanonkop (Cannon hill). Each day the vines see the day’s first light to touch the Stellenboschkloof Valley, South Africa. In 2003 Wendy and Hylton Appelbaum reached the top of the mountain so to speak and settled at DeMorgenzon. They have set about transforming it into a modern winery that is conscious of its history, in...
Green apple, apricot, peach, hints of honey and floral aromas characterize a fresh and upfront nose. The palate is rich and well integrated with a lingering aftertaste.
Old bush vineyards grown on weathered granite and sandstone are selected in cool areas of Stellenbosch with a good exposure to cooling sea breezes. Fruit is allowed to ripen to optimum ripeness and generally harvested once the fruit has attained a light yellow hue.
Pre-cooled fruit is lightly destemmed and crushed, followed by a short skin contact. Free run and medium press components are combined with hard press fractions kept separate. Fermentation occurs naturally with wild yeasts in a combination of stainless steel tank and old French oak barrels. The final blend is made up after 4-6 months of ageing on the lees then lightly filtered and stabilized for bottling.
- 90 Points -
Bottled early to retain fruit, this is a tasty, well-priced combination of stainless steel and
(old) wooded elements. Fresh and appealing, it has some leesy weight, pear and quince fruit and steely acidity.
- 90 Points -
From bush vines grown on weathered granite and sandstone in one of the cooler areas of the Stellenbosch region, and from the very dry 2018 vintage when fruit was picked early to help control sugar levels. It was fermented with wild yeasts in a mix of stainless steel and six- to 10-year-old French oak barrels, and blended after several months of maturation on the lees. The oak is not overly evident on the nose, and the palate is rich and sinewy, with plenty of underlying fruit. Layers of baked lemon, melon and mandarin syrup are supported by a toasty core and some unexpected hints of sherbet which brighten things up. The acidity is well measured, and it has the complexity and fruit to pair with the saltiness of gammon or salumi.