Good Luck Rouge '24
Good Luck is a tiny organic regenerative farm in Walker Bay home to rabbits, bees, a handful of chickens, a herd of goats, some veggie patches, and two very special vineyard blocks.Â
Fruit for this wine is sourced from the lower section of the Syrah block, where the soils with a high concentration of clay lend depth and structure. Grapes are fermented as 100% whole bunches in open-top fermenters, with the cap gently submerged by hand each day to ensure a healthy, even fermentation. After 7 days on skins, the wine is pressed, settled overnight in tank, and then transferred to older 225L and 300L barrels for 11-12 months of maturation. It is bottled unfined and unfiltered, with only a small addition of sulphur.
Angelo's goal with this one is a light, careful extraction that preserves Syrah's fragrant and expressive perfume of violets and fynbos, while highlighting the cultivar's supple, finely textured palate of bright raspberry and cracked black pepper.
Good Luck Rouge '24
Good Luck is a tiny organic regenerative farm in Walker Bay home to rabbits, bees, a handful of chickens, a herd of goats, some veggie patches, and two very special vineyard blocks.Â
Fruit for this wine is sourced from the lower section of the Syrah block, where the soils with a high concentration of clay lend depth and structure. Grapes are fermented as 100% whole bunches in open-top fermenters, with the cap gently submerged by hand each day to ensure a healthy, even fermentation. After 7 days on skins, the wine is pressed, settled overnight in tank, and then transferred to older 225L and 300L barrels for 11-12 months of maturation. It is bottled unfined and unfiltered, with only a small addition of sulphur.
Angelo's goal with this one is a light, careful extraction that preserves Syrah's fragrant and expressive perfume of violets and fynbos, while highlighting the cultivar's supple, finely textured palate of bright raspberry and cracked black pepper.
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Description
Good Luck is a tiny organic regenerative farm in Walker Bay home to rabbits, bees, a handful of chickens, a herd of goats, some veggie patches, and two very special vineyard blocks.Â
Fruit for this wine is sourced from the lower section of the Syrah block, where the soils with a high concentration of clay lend depth and structure. Grapes are fermented as 100% whole bunches in open-top fermenters, with the cap gently submerged by hand each day to ensure a healthy, even fermentation. After 7 days on skins, the wine is pressed, settled overnight in tank, and then transferred to older 225L and 300L barrels for 11-12 months of maturation. It is bottled unfined and unfiltered, with only a small addition of sulphur.
Angelo's goal with this one is a light, careful extraction that preserves Syrah's fragrant and expressive perfume of violets and fynbos, while highlighting the cultivar's supple, finely textured palate of bright raspberry and cracked black pepper.
