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Star bright with a pale straw colour, this wine boasts a delightful balance of freshness and subtle complexity. The inviting aroma features ripe pear and lemon, with hints of pineapple and a touch of cream.
On the palate, lively acidity enhances the crisp fruit flavours, complemented by a gentle creaminess that leads to a clean, fresh, and well-rounded lemony finish.
Enjoy this wine now, or let it develop beautifully for three years.
Vintage depends on availability and can't be selected.
View all vintage fact sheets / tasting notes here.
Availability of vintages depends on current stock.
Legal restrictions limit the sale quantity to 180 bottles (30 cases) per customer.
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Alvi's Drift winery takes its name from the low-water bridge over the Breede River which cuts through the family farm. 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.
The wines in our Signature range are true to our winery’s trademark, fruit-driven style. These outstanding wines offer wine lovers exceptional value – in the words of Alvi’s Drift winemaker, Alvi van der Merwe, “think ‘great’, for the price of good!”.
SIGNATURE RANGE
With an ideal Mediterranean microclimate, an abundance of soil diversity and water from the life-giving Breede River, the Alvi’s Drift vineyards are ideally positioned for producing remarkable South African wines of unique character and complexity.
Our vineyards are sustainably fertilised with natural compost produced on our farm. Come harvest time, our grapes are selectively hand harvested in the cool, early morning hours to ensure optimal quality and flavour.
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, only premium free-run juice was used. Fermented in stainless steel tanks, wine was left on lees for several months before being fined, stabilised and bottled.
