Packwood Launches Maiden Vintage Wine to Critical Acclaim 23/7/10
Developed in 2006, working alongside specialist viticulturists from Cape Town, after thorough investigation of soil types and geographics the vineyard site was chosen at 350 metres above sea level, planted in a south easterley direction to optimise on air circulation, cool climate varieties were chosen Sauvignon Blanc, Chardonnay and Pinot Noir
The first harvest in March 2009 of Sauvignon Blanc produced 3000 bottles, careful selection of only the best quality grapes were hand picked and then taken down to Stellenbosch. Working with wine maker Teddy Hall the finished result was exciting and just what Peter and Vicky had hoped for, robust and complex flavours with fruity tropical undertones, a good nose and long length.
2010 saw the first harvest of Pinot Noir, which is being used to produce Packwood's first pink Cap Classique and a first for the Plettenberg Bay area, matured in the barrel for a year and 2nd fermentation in the bottle, we hope to de gorge early 2012. Future wine making plans include a still Pinot Noir, Pinot and Chardonnay blend as well as more delicious Sauvignon Blanc, .
Plettenberg Bay is attracting great interest as a wine producing area. Peter and Vicky hope to have a small cellar of their own one day so they can start wine making on the estate.
One of South Africa's top wine afficionados, Jean-Pierre Rossouw (of Rossouw's Restaurant Guidefame) gives the Packwood Sauvignon Blanc 2009 the thumbs up, saying:
"A very pure wine, with a lovely bright nose of tropical fruit and some lively grassy notes - classic sauvignon in expression. On the palate it is medium in weight and fresh, with very good fruit expression. All in all a great debut!"
Packwood's Jersey cows are very contented happy cows grazing on the greenest of pastures in a totally natural environment, free of hormones and antibiotics, a herd of 950 animals are run on the estate and up to 500 cows per day are milked in peak season producing over 5000 litres of milk per day, the rich and creamy Jersey milk is the perfect ingredient for our local cheesery in George, Butlers Farmhouse Cheeses who make the best extra mature cheddar.
