Planted in South African soil, it takes on an entirely different identity. This wine has one striking note that stood out to all of us upon tasting it – jalapeño. Not just a little jalapeño – a Johnny Pepperoni pepper party (without the spice of course), but not exempt from waxy texture.
It is a truly weird wine in the best possible way, made using a reductive approach in which dry ice is used to limit the juice and the wine’s exposure to oxygen. After fermentation, the wine is left on its lees for six months with regular battonage in order retain richness.
Pair with Mexican food!