Type: White Wine
Country: South Africa
Region: Western Cape
Code: NAUD001
Ian Naudé's wines are fresh, complex, idiosyncratic and quite brilliant.
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Ian Naudé

Winemaker Ian Naudé has earned himself a reputation as one of South Africa's leading blending specialists. He focusses on combining the best qualities of New World wines, with the classic elegance and complexity of Old World wines. "I have been making wine for the last 20 years and have been fortunate enough to work in many wine countries around the world, from the USA (Napa and Washington State) to France, Germany, Israel, and Italy. I have also been lucky enough to visit some of the best wineries and taste some of the greatest wines of the world. This led to my decision to aim for my own signature style of wines. I love to blend and create a specific style of wine, one that I would love to drink myself. I also strive to create wines which reflect the best of both the old and new worlds. South Africa is blessed with such diverse terroirs that we can elegantly balance our blends, harmoniously combining the complexity, restraint and ageing potential of the old world with the fruit-driven structure of the new world." IAN NAUDÉ
Pale gold. Interesting and unusual aroma that is quite hard to describe: a touch of baked-apple oxidative character as well as ripe apple with a note of honey and creamy spice but still with vibrant citrus. 17+/20 Julia Harding MW of jancisrobinson.com
Risotto with Gorgonzola, walnuts and pear.
“Made from old vines from an area were they use this variety mostly to make sherry. I’ve always wanted to make a “wine” from these grapes and I managed to get 1 ton to do a ‘experiment. I had to make this wine 100% different to how the grapes are used for sherry. They are picked earlier to capture the freshness but before the acidity drops out. They are crushed very softly not to avoid bitterness from the skins, and naturally fermented. Weirdest fact was that during fermentation the juice was “orange” – never had this before – then fermentation orange starting changing to a paler yellow. I also tried to leave the wine on the lees as long as possible to get maximum flavours. Then it was left in older french oak barrels to settle and bottled with no filtration after 9 months.” Ian Naudé

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