Goes well with watermelon salad with feta cheese, olives and red onion chutney.

Van Loggerenberg Wines was founded by Lukas and his wife Roxanne with their first vintage in 2016. The 2019 edition is the fourth release for Lukas - a rising star, Young Gun and 2018 Young Winemaker of the Year by Tim Atkin. Lukas grew up in Rawsonville in the Breederivier Valley and was always surrounded by vineyards and wine. His wines are produced in the Devon Valley, and the grapes come from Stellenbosch, Paarl and Swartland. Each wine and its name has a specific story behind it, and its wines have become extremely sought after. As the name suggests, Lukas had to undergo two major knee operations during our first harvest season, such as the leg in a bracket on the tag and the silhouette of the man planning his next move. With the help of great friends and family, it all came together in the end, and this wine is a celebration of tough times that you must overcome and never give up. In the same way you would want an artist to have a “broken neck and leg,” the name celebrates all the hard work we've done to achieve our goals. The grapes come from bush grapes planted in 1992 on decomposed granite soils in the Helderberg region of Stellenbosch. The vineyard is cultivated exclusively for the purpose of producing this wine. The proximity to the sea and the almost constant sea breeze that blows across the vineyard provide an additional accent and a lovely salty aftertaste. The grapes are harvested in three different stages to enable natural blending components. The first harvest ensures that the final assemblage always has a balanced acidity and a low pH value — because Cinsaut is not normally known for a low pH value or high acidity. The last and therefore ripest harvest was fermented in stainless steel tanks. All batches were destemmed and lightly pressed to extract the juice and obtain a bright color without the tannin being too prominent. The juice was then settled overnight in a stainless steel tank and transferred to old French oak barrels. The last batch of the harvest is fermented naturally in stainless steel tanks. The wine went through malolactic fermentation, which gives Blanc de Noir additional complexity, it spent 8 months in barrel before being bottled. No enzymes or commercial yeast were used in making the wines.

Allergy information: Contains sulfites