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Spioenkop Riesling 2016

A terrifically crisp and citrussy example of Riesling from the exciting Elgin region of South Africa.
Crisp & Dry
In stock
Only 4 left
More Information
Producer Spioenkop
Country South Africa
Region Western Cape
Wine Type White Wine
Body / Style Crisp & Dry
Grape Blend 100% Riesling
Bottle Size (ml) 750
% Abv 14
Vintage 2016
Special Features Vegan
Extra Info Crystalline, clean, limey
Food Pairing Guide Shellfish, langoustines, grilled fish, salads, fish terrines, salads with olives, duck and pork meat.
Terroir West facing slopes of Table Mountain Sandstone

Spioenkop Riesling is a terrific example of the grape from this exciting wine growing region. Exotic lime zest aromas fill the glass and there's a hint of sea air. Dry, crisp and thirst-quenching, the flavour of lime comes through on the palate as well and it has crystalline precision. A rapier-like glass of white that just cries out for some fresh seafood.

The Elgin Valley is one of South Africa’s buzz wine-growing regions. Traditionally a hot spot for apple farmers, it’s fast becoming the destination for premium Cape wines, thanks in no small part to its unique terroir where altitude and Atlantic influence offer vines a cooler, longer growing season.Spioenkop was bought by Koen and Hannelore Roose, a crazy Belgian couple following their dream of living closer to nature and making great wines which express their terroir. All vines are hand-harvested as the steep rocky slopes are treacherous for tractor, and the farm boasts seven different soil structures and each varietal is planted on the appropriate type to make the vines work hard and dig deep. Koen and Lore are hell-bent on creating elegant wines that are sexy and pure but at the same time unique and even a little wild. These are amazing wines totally driven by expression and quality.
Hand-picked Weisser Riesling grown on west facing slopes of Table Mountain Sandstone - one of the coldest, blowiest places in South Africa. Grapes in small 18kg boxes, one night in the cool store (3°C) and then destemmed and slightly crushed. Just 4 hours of skin-contact in a red fermenter and then immediately pressed in our stainless steel basket press. After 1 day of settlement, the juice fermented at 15°C during the whole month of March. Natural fermentation.
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