Winery Lievland Vineyards - Hanekraai Limited Release Blanc

Winery Lievland VineyardsHanekraai Limited Release Blanc

The Hanekraai Limited Release Blanc of Winery Lievland Vineyards is a white wine from the region of Western Cape.
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).

Details and technical informations about Winery Lievland Vineyards's Hanekraai Limited Release Blanc.

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

Discover the grape variety: Ofthalmo

Supple, fruity reds to drink young with a clear ruby robe, smooth tannins and an airy palate with fresh acidity, showing signature aromas of cherry, fresh red fruits and Mediterranean spice notes. Also as delicate rosés. Often blended with Mavro, contributing to dry reds and altitude rosés in Cyprus. Autochtone black variety of Cyprus, grown at altitude in the Troodos mountains.

Informations about the Winery Lievland Vineyards

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

The Winery Lievland Vineyards is one of of the world's greatest estates. It offers 10 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 20000 of of South Africa wines
In the top 1500 of of Western Cape wines
In the top 250000 of white wines
In the top 850000 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: Concentrator

A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.

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