Brookdale Sixteen White Field Blend
R380
Per Bottle
At Brookdale, we seek to explore our terroir not only with a site-specific approach, but also a vintage-specific one. The Brookdale Sixteen Field Blend exemplifies this mission. Tim Rudd is fascinated with the art of true field blends where grapes are ‘blended’ in the ‘field’, rather than grown and vinified separately before blending. In South Africa, field blends are typically different varieties grown in the same vineyard block, but kept separate in rows.
That’s not how we did it…
In stock
Door to door in South Africa. Estimated 5 - 10 working days.
THOUGHTS & REFLECTIONS
What customers & critics are saying
“Textured, perfumed and savoury, this is a bright, acid-driven wine with subtle nutmeg spice and a macedoine of lime, grapefruit, quince and apricot.”
Tim Atkin MW
93 Points
“It’s more like One Thousand and one Arabian Nights, a magical folk tale in every sip, a storyteller of wine. Kiara Scott (Farmer) is a bewitchingly wonderful winemaker.”
Tamlyn Currin for Jancis Robinson MW
17.5 Points
“Once again, a brilliantly conceived creation that speaks of the estate’s vineyards, vision and terroir over any specific varietal or winemaking characteristic.”
Greg Sherwood MW
95+ Points
TASTING NOTES
A sense of quiet luxury on the opening chords; thatch, heather, white blossom and French linen give way to green pineapple, lemon balm and fresh honey. The fruit weaves richer on the palate, silken ribbons of peach, apricot and peardrop. A squeeze of limey acidity enlivens and sculpts around lush fruit, going flintier to the side palate and evolving into an appetising mineral-saltiness on the finish.
WINEMAKING
A celebration of the lost art of field blend winemaking, 16 white varietals were planted as bush vines on decomposed shale and granite. The grapes were picked at two different stages due to the variability of the grapes. The fruit was cooled and whole bunch pressed before spontaneous fermentation and 100% malolactic fermentation. The wine was barrel fermented and aged in old 500ml French oak barrels for 1 year prior to bottling and spent 4 months in the bottle before release.
