Winery Kammanassie Blue - Touraz Directors' Reserve

Winery Kammanassie BlueTouraz Directors' Reserve

The Touraz Directors' Reserve of Winery Kammanassie Blue is a wine from the region of Western Cape.
This wine generally goes well with
The Touraz Directors' Reserve of the Winery Kammanassie Blue is in the top 0 of wines of Western Cape.

Details and technical informations about Winery Kammanassie Blue's Touraz Directors' Reserve.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Peurion

Simple and barely aromatic whites with a pale golden colour, an airy palate with moderate acidity, and discreet signature aromas of white fruits and light floral notes. Confidential heritage profile. Almost extinct today, preserved in a few INRAE ampelographic collections; among the ancient varieties studied for their heritage and genetic interest. Rare French white variety, formerly grown in the South-West and the Rhône Valley.

Informations about the Winery Kammanassie Blue

The winery offers 6 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Western Cape

The Winery Kammanassie Blue is one of of the world's greatest estates. It offers 6 wines for sale in the of Western Cape to come and discover on site or to buy online.

Top wine Western Cape
In the top 25000 of of South Africa wines
In the top 25000 of of Western Cape wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Western Cape

Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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