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A rich, ripe and luscious fortified dessert wine with a lovely golden colour reflecting the ripeness of the grapes. This much-awarded wine boasts a complex nose with aromas of dried fruit, Muscat, and Christmas pudding. The high sugar level lends a viscous and decadent mouthfeel that fills the palate with an explosion of dried apricot, peach, and nutty flavours.
This wine has been discontinued and is now sold as the Reserve Muscat Nectarinia.
2014: 15,1%
2014: 3,4 g/l
2014: 6,5 g/l
2014: 3,5
The wine labels on bottles from our Reserve range feature an illustration of Alvi’s Drift, the low-water bridge over the Breede River cutting through the family farm. Our patriarch, Albertus Viljoen “Oupa Alvi” van der Merwe, was instrumental in having this bridge built back in 1930.
Oupa Alvi’s son Bertie started wine production on the family farm and today Bertie’s son, Alvi’s Drift winemaker Alvi van der Merwe produces the winery’s award-winning South African wines, enjoyed by wine lovers around the globe.
Our Alvi’s Drift Reserve range is the culmination of our pursuit of excellence in producing outstanding wines of unrivalled complexity.
RESERVE RANGE
With an ideal Mediterranean microclimate, an abundance of soil diversity and water from the life-giving Breede River, the Alvi’s Drift winery vineyards are ideally positioned for producing remarkable South African wines of unique character and complexity.
Our Reserve range showcases the best of our harvest. For this wine, grapes were harvested from vineyards specially selected for their ability to yield high sugar content while still maintaining quality. Grapes used to make this wine were the last of the harvest, with a balling of 40°.
In the Alvi’s Drift cellar, our winemaking team strongly focuses on preserving the fruit-driven expression of the grapes that go into our award-winning South African wines.
For this wine, optimally ripe grapes are hand-picked in the cool early morning hours. After crushing, prior to fortification, grapes are left on skinsto allow for the full extraction of crystallised sugar in the dried berries. Thereafter, the wine is matured in small, old oak barrels for 18 months.
