Wine of the Week Daschbosch Verdelho Méthode Ancestrale

Winona Griggs

Wine of the Week: Daschbosch Verdelho Méthode Ancestrale

Hey there! I want to tell you about a fantastic wine called Daschbosch Verdelho Méthode Ancestrale. It’s my top pick for this week! Now, let me give you a sneak peek into what makes this wine so special!

Edgy and experimental

So, here’s the deal: WS Visagie is the magician behind this wine. He works his magic with old vines that he salvages, creating small-batch wines for Daschbosch Wines. Now, you might be wondering about the winery behind these wines. Well, let me tell you, Daschbosch is the boutique concern of Breedekloof co-op uniWines. They’re the second-biggest primary producer in South Africa, with a whopping 3,000 hectares of vineyards. And get this, the home farm of Daschbosch has been around since 1754!

But what really sets Daschbosch apart is the unique pockets of old vines that Visagie gets to work with. These vines bring a special touch to the wines, making them edgy and experimental. Take, for example, the skin-contact chenin/muscat blend. Trust me, it’s unlike anything you’ve tried before! There’s also the clairette blanche, a single-variety bottling that’s truly unusual. The grapes for this wine come from Avon, planted in 1977. And let’s not forget about the chenin blanc, a star in the Breedekloof region. The Daschbosch Mossiesdrift Steen wine comes from a single-vineyard that was planted back in 1962!

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I Have a Strong Passion for Wine Crafted on Family-Owned Farms

Hey there! My name is Visagie, and I grew up on a gorgeous farm in the West Coast region of Vredendal. Agriculture has always been a part of my life, and it was clear that farming was my destiny. After finishing school, I followed my heart and pursued a degree in viticulture and oenology at Elsenburg. During my studies, I dove deep into the world of wine, learning everything I could about its cultivation and production.

Once I had my degree in hand, I embarked on a remarkable journey, working in various vineyards across the Cape. From Elgin to Franschhoek and Villiersdorp, I had the privilege of experiencing and absorbing the unique characteristics of different terroirs. But my adventure didn’t stop there; I also had the incredible opportunity to participate in harvests abroad in the United States, Germany, and France. It was during my time at Château Angélus in Bordeaux, France that my passion for crafting wines that truly express the characteristics of their specific location was ignited.

But amidst all my winemaking endeavors, there’s one thing I always keep in mind: enjoying life. It’s a simple motto that influences my open-minded approach to winemaking. I believe that making wine should be a joyful process, one that brings people together and sparks conversation, laughter, and connection.

An Ancient Technique that Sheds New Light

The Daschbosch Verdelho Méthode Ancestrale is made using a really old technique called Méthode Ancestrale. With this method, the wine only goes through one ferment in the bottle. It’s different from the traditional method that needs a second fermentation. They also call this method “pétillant naturel” or “pét-nat.” People started doing this back in the 1700s in Limoux, France, even before the traditional méthode champenoise.

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Daschbosch Verdelho Méthode Ancestrale

Imagine the color of sunburst limes or the vibrant green of a forest when the sun comes up. That’s what this bubbly looks like. It’s one of the experimental wines made by Daschbosch, allowing the winemaker, Visagie, to get creative. The wine has a strong, tangy taste from the grape’s natural acidity. It also has a touch of biscuity flavor from sitting on the lees. The finish is like biting into a salty, green apple. It’s perfect to start off a meal or as a refreshing drink on its own.
Get yours now!

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